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Green peas usal or matar usal recipe

Green peas usal or matar usal recipe
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
green peas usal - a semi dry curry from the maharashtrian cuisine made with fresh peas, coconut and spices. mild sweet tones and lightly spiced.
  • main ingredients:
  • 2 cups fresh or frozen green peas (vatana or matar)
  • ½ tsp powdered jaggery or sugar - add as required
  • 2 tsp goda masala/black masala
  • 1 tsp lemon juice (optional)
  • water as required
  • salt as required
  • for tempering:
  • 2 tbsp oil
  • ½ tsp mustard seeds/rai
  • ¼ to ⅓ tsp turmeric powder/haldi
  • two pinches of asafoetida/hing
  • for ground paste:
  • 3 tbsp grated coconut, fresh/frozen
  • 1.5 to 2 tbsp chopped coriander leaves
  • 1 or 2 green chilies, chopped
  • 1 tsp cumin seeds
  • 1 inch ginger, chopped
  • 3 tbsp water for grinding
  1. heat oil. crackle the mustard seeds first.
  2. add turmeric powder, asafoetida and stir.
  3. add the peas. cover the pan and simmer for 6 to 7 minutes on a low flame.
  4. check in between. sprinkle some water if required and if the mixture looks dry.
  5. whilst the green peas are simmering, grind coconut, green chilies,
  6. coriander leaves, ginger, cumin seeds with 3 tbsp water to a smooth paste.
  7. after 6 to 7 minutes, remove the lid and add the ground coconut paste.
  8. season with salt and jaggery or sugar.
  9. stir and then add ¾ to 1 cup water.
  10. cover and let the peas cook.
  11. i needed to add 2 cups water as the peas which i had, took a long time to cook.
  12. if the peas are tender, you may not require to add any water or little water.
  13. simmer till the peas are cooked well and softened.
  14. the curry is semi dry. so if there is lots of gravy, then simmer till most of
  15. the moisture is evaporated.
  16. lastly add the goda masala and stir well.
  17. while serving sprinkle some lemon juice or serve with lemon wedges.
  18. you can also add about 1 tsp lemon juice directly to the usal.
  19. the lemon juice is optional, but a little tang tastes good in the usal.
  20. garnish with coriander leaves and some grated coconut.
  21. serve green peas usal with chapatis or phulkas or pav/bread rolls.
the usal is semi dry. but if you want you can keep some gravy in the usal.
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