Vatana Usal recipe with home made Pav

Usal is very famous Maharashtrian dish, which goes well for breakfast or dinner or even its great add on for your evening parties. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of green peas, tossed in a tangy and spicy gravy. Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns

Recipe link for Buns- https://yuvikasrecipes.blogspot.co.uk/2017/02/home-made-buns.html

Here in this buns recipe I have added Basil seeds on top. 

Ingredients:

1 cup Dried Green Peas (Vatana)

1 Onion , thinly sliced

1 Tomato , finely chopped

4 Garlic , grated

1 inch Ginger , grated

1 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Sugar

1 teaspoon Maharashtrian Goda Masala  recipe link - https://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

Salt , to taste

Cooking oil ,

1/2 cup Coriander (Dhania) Leaves , finely chopped

For Usal Masala

2 tablespoons Fresh coconut , grated

1/2 teaspoon Ajwain (Carom seeds)

1/2 teaspoon Cumin (Jeera) seeds

1 teaspoon Coriander (Dhania) Seeds

2 Byadagi Dried Chillies

1 teaspoon Fennel seeds (Saunf)

Method:

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

Once soaked, pressure cook the peas  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. Garnish with coriander leaves.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns .

If you enjoyed reading this article please consider sharing it. Thank you.
www.facebook.com/yuvikaskitchen/
Happy Cooking www.thboxes.com