Vatana Usal Recipe (Spicy Peas Curry)

Usal is a typical Maharashtrian dish, which goes well for breakfast or dinner or even when you have friends at home are are looking to have a chaat party. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of white and green peas, tossed in a tangy and spicy gravy. Usals are a great way to consume legumes like chickpeas, you can try making usals with a variety of beans and they will taste just as great.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns or Puris for breakfast or dinner or even a chaat party.

If you like such one dish recipes, you can try some of your favorites like Creamy Polenta With Mushrooms, Cauliflower And Broccoli Au Gratin, Pizza Margherita and Spicy Vegetable Chowmein

Ingredients
1/4 cup dry white peas ( vatana)

1/4 cup dry green peas

1/4 cup whole masoor dal

1 small onion, thinly sliced

1 small tomato, finely chopped

4 garlic cloves, grated

an inch piece ginger, grated

1 teaspoon turmeric powder

1/2 teaspoon sugar

1 teaspoon goda masala

salt to taste

oil for cooking

a small bunch of coriander leaves, finely chopped

For Usal Masala
2 tablespoons fresh coconut, grated

1/2 teaspoon ajwain

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

2 byadgi dry chilies

1 teaspoon fennel seeds

Directions for Vatana Usal Recipe (Spicy Peas Curry)
To begin making the Vatana Usal Recipe (Spicy Peas Curry), soak the peas and masoor dal together for at least 6 to 8 hours or overnight.  

Once soaked, pressure cook the peas and masoor dal together along with 2 cups of water and salt in a pressure cooker until soft and mushy. After a 3 to 4 whistles, turn the heat to low and simmer for 10 minutes and turn off the heat. Allow the pressure to release naturally.

For the Usal Masala, in a small skillet, roast the coconut on medium heat until you get a roasted aroma (for about 3 to 4 minutes) and keep this aside in another bowl. Add the coriander, cumin , ajwain, fennel and red chilies and roast until you get a roasted aroma - about 4 to 5 minutes and turn off the heat.

Using a blender, grind to make a powder of the coconut and the above roasted spices and keep aside.

On a heavy bottomed wok or kadai, heat a tablespoon of oil. Add the onion, ginger and garlic and saute until the onion is soft and translucent. Add the tomatoes and saute until soft. add the turmeric powder, salt, goda masala the the fresh usal masala to the tomato onion mixture and give it a stir.

Finally stir in the cooked peas and stir. Check the salt and spice and adjust to suit your taste. Adjust the consistency of the Vatana Usal by adding a little water if required. It is typically a thick curry and not a runny one.

Give it a brisk boil so the spices get well incorporated into the cooked vatana. Once done, turn off the heat and serve.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns or Puris for breakfast or dinner or even a chaat party.