Homestyle Best Dried Green Peas Curry in Instant Pot / Vatanyachi Usal

Hello Foodies,

Try this Vegan, Soy-free, Nut-free, Gluten-free, homestyle best dried green peas curry. This is made with dry green peas, fresh coconut, onions, tomatoes, and some Indian spices. Lentils and beans that make up the average Indian diet. I often end up using most of lentils and beans in my daily cooking, and some of them are split moong dal, split pigeon peas, black beans, kidney beans, black-eyed peas and many more. All these adds their own unique deliciousness and healthfulness to traditional recipes. One of these legumes, dry green peas, I like it and use it often in my kitchen to make curry, soup, ragda (famous Indian chaat item) or as a main course dish. Dry peas are of three colors, dry white peas, dry green peas, and dry black peas. These dry green peas have a nutty flavor, and that makes it a main course dish. To add to their health benefits, I soak and sometimes sprout the green peas. All this procedure take a day. So, here is the recipe for this homestyle dry green peas (vatana) curry. Scoop it up with the hot and soft Indian flatbread Chapati(Whole wheat roti), bhakti, naan or with rice and some pickle on the side. Let's get started!

YouTube Video:

These tips will help you to cook dry peas and lentils in instant pot:

Use enough liquid(water or broth) to cover the beans, I have used 1 Cup of water for 1 cup of green peas.
Soaking the dried peas can speed up cooking significantly.
The most important thing about cooking food in the instant pot is, let the cooker cool naturally to achieve better cooking results.
After soaking and cooking dry peas or lentils double in the weight and volume, so avoid the overflow the inner pot.

Preparation Time: 10 Minutes; Cooking Time: 15 Minutes.

Each Serving of Dry Green Peas Curry Contains 114 Calories.

Ingredients:

Green Peas / Vatana 1 cup, Soaked in water overnight
Veg.oil 2 Tsp
Mustard Seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves 6-7
Asafoetida 1 pinch
Ginger-garlic paste 1 tbsp
Green chili paste, 3 strips
Onion 1 medium, chopped
Tomato puree, 2 small
Coconut 3 tbsp, grated
Red chili powder 1 tbsp
Garam masala 1 tsp
Turmeric powder 1 Tsp
Salt 1 Tsp
Coriander leaves ¼ cup, chopped
Water 1 Cup

Instructions:

Turn on the sauté mode of the instant pot and heat oil.
Splutter cumin-mustard seeds and curry leaves.
Add onions, a pinch of asafoetida and green chilies-ginger-garlic paste and sauté and cook for 2-3 minutes.
Add grated coconut and mix well.
Add tomato puree and sauté and cook for 2 minutes.
Add half of the coriander leaves and soaked green peas and mix well.
Now, add water 1 cup and place a rice pan with trivet (Rice 1 Cup+Water 1 ¼ Cup).
Close the lid and place the vent to the sealing position.
Cook on Manual Mode (Hi) for 8 Minutes.
NPR for 10 minutes and then release the remaining pressure manually.
Open the lid and take rice pan out and garnish peas curry with coriander leaves and mix well.
Green peas curry ready to serve, serve with chapati, roti or with rice. Enjoy!!!

Dietary Comment :

The calorie count is based on a 2000 calorie diet.
Per serving contains 114 calories, along with 14.2 g carbohydrates, 4.3 g dietary fiber, 5.2 g fats, and 4.2 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Dry Green Peas Curry:

They are high in fiber and protein and low in Calories.
Dry peas contain several vitamins, minerals, and antioxidants.
Support blood sugar control: It has a low glycemic index and is rich in fiber and protein, all of which are essential factors for blood sugar control.
Promote healthy digestion.
Aids in weight loss management.