green peas usal or matar usal recipe, how to make green peas usal

by dassana amit updated February 20, 2014

green peas usal or matar usal recipe – a coconut and spice based fresh green peas curry from the maharashtrian cuisine. also a no onion no garlic recipe.

i make the regular malvan style usal recipe which i have already posted on the blog with sprouts or with kala chana and this chawli usal recipe . this time, i wanted to make a different variety of usal, than what i regularly prepare.

so when there were some freshly shelled peas in the refrigerator, i decided to make this usal. since i have a lot of cookbooks, i have adapted this recipe from a few of them. usually when i want to try a new recipe, i always look in my cook books. reading the books over browsing the internet, takes more preference when looking for a recipe.

the consistency of this green peas usal is semi dry. the curry has mild sweet tones and is lightly spiced. the mild sweetness comes from the coconut and jaggery. the sweetness of the peas, also add to overall flavor and taste of the dish. to add a tang to the dish, i have used lemon juice.

this green peas usal goes best with soft chapatis, phulkas and even bread or in the indian pav (dinner rolls). you can also serve usal as a side dish. along with the usal, i had made vangi bhaji (dry eggplant curry) along with chapatis.

if you are looking for more maharashtrian recipes then do check amti dal, vangi bharit, moong dal khichdi and batata bhaji.

green peas usal or matar usal recipe

Author: dassana

Recipe type: side

Cuisine: maharashtrian

• 2 cups fresh or frozen green peas (vatana or matar)
• ½ tsp powdered jaggery or sugar or add as required
• 2 tsp goda masala/black masala
• 1 tsp lemon juice (optional)
• water as required
• salt as required

• 2 tbsp oil
• ½ tsp mustard seeds/rai
• ¼ to ⅓ tsp turmeric powder/haldi
• two pinches of asafoetida/hing

• 3 tbsp coconut
• 1.5 to 2 tbsp coriander leaves
• 1 or 2 green chilies, chopped
• 1 tsp cumin seeds
• 1 inch ginger, chopped
• 3 tbsp water for grinding

1. heat oil. add mustard seeds and then crackle them.
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 and 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/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.
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 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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