23rd January 2018

Goan White Pea Ros

This is a Goan preparation of dry white peas. It is popular in Goa as a breakfast meal. Mildly spiced and flavoursome, the white pea ros is enjoyed with Goan pav or puris. People also like to have the curry as a combination with potato patal bhaji (for the potato bhaji recipe click here). It can also be used as a curry at lunch time.

Serves: 4 to 6 Persons

Prep. Time: 15 Mins.

Cooking Time: 5 Mins. (active) + 20 Mins. (passive)


  • Dried White Peas (safed matar) – ¾ cup
  • Onion (chopped) – 1 small
  • Mustard Seeds – ½ tsp.
  • a pinch of Hing (asafoetida)
  • Oil – 3 tsp.
  • Salt – 2 tsp.


For the Spice Paste (masala):

  • Coconut (grated) – ½ cup
  • Onion (chopped) – 1 small
  • Dry Red Chillies (Mapusa/Canacona/Guntur) – 3
  • Corriander Seeds – 2 tsp.
  • Cumin Seeds – ½ tsp.
  • Black Peppercorns – 5
  • Aniseeds – ¼ tsp.
  • Poppy Seeds – 1 tsp.
  • Cloves – 2
  • Cinnamon – 1 inch
  • Turmeric Powder ¼ tsp.
  • Tamarind – ½ of a small marble
  • Curry Leaves – 5 to 6


Step 1:     Soak the peas overnight. Next day, pressure cook them using 1 ½ tsp. salt and one chopped onion for one whistle. Take off the heat and keep aside. Do not open the lid. The peas should be cooked but not mushy. They should retain their shape.

Step 2:     Take a pan and roast the peppercorns, cinnamon and cloves on low heat for a minute. Add the corriander seeds, cumin seeds, aniseeds, poppy seeds and roast till fragrant (I use a small bit of tissue paper to stir them around). Remove from the pan. Do all this on low heat.


Step 3:     Next heat ½ tsp. oil in the same pan. Roast the chillies for a few seconds. Remove from the pan. Do all this on low heat.

Step 4:     Heat another ½ tsp. oil. Add a chopped onion, curry leaves and sauté till the onion is light brown on medium heat. Add the grated coconut and roast till light brown.


Step 5:     Cool all the roasted ingredients (Step 2 to 4) and then grind them with the turmeric powder and tamarind using ½ cup of water till you get a fine paste.


Step 6:     Heat 2 tsp. oil in a pan and put in the mustard seeds. When the splutter, add the hing, the boiled peas and the ground masala. Add 1 cup warm water (or more) depending on the thickness of gravy you desire. Season with salt. Cover and cook for 12 to 15 minutes




    • I do not recommend Kashmiri Chilly for this dish. The Mapusa and the Guntur variety are spicy and have a distinct flavour. They also do not give the red colour that Kashmiri Chilly gives to a dish. WHere do you reside and which are the chillies you have? Maybe I could help you further.

    • You do get Guntur chillies in Mumbai. If you are not able to, you could use Canacona or Pandy Chillies. Else if you can’t find any of these, use bedgi (but 2 nos.). But you’ll not get the exact same flavour and colour. And please don’t use Kashmiri. All the best.

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