Green Peas Usal

A Maharashtrian meal typically has a vegetable preparation and a sprouts or legume preparation (called usal).One of my favourites if the Vatanyachi Usal or Green Peas Usal.
The key to this dish is to get fresh tender peas.Choose those which are green and bright and cook them at the earliest else they catch fungus even in the fridge.
1/2 kg green peas (shelled and boiled with salt---for approx 10mins)
1 tsp Goda masala
1 sprig kadipatta/curry leaves
2 green chillies (split in the middle)
1 tsp mustard seeds
pinch of asafoetida(hing)
groundnut oil
jaggery few scrapings
few sprigs coriander
juice of half a lemon
grated coconut for garnish
salt to taste
pinch turmeric

First heat the oil and add the mustard seeds and allow them to pop.Then add asafoetida and green chillies and curry leaves and stir well....this is the Phodni or Tadka and is the most important part of any dish as it sets the flavour.
Then add the peas,goda masala,turmeric,salt and saute for few mins.Then add jaggery,lemon juice,coriander and stir well.Finally top with grated coconut and serve.
This is delicious,quick and nutritious...full of fibre,folic acid and vitamin C!


Lovely! One of my faves too. Mum just tosses them in ginger and green chili, and then throws in a teeny bit of sugar and loads of cilantro and coconut. Soul satisfying!

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