Vatana/Green Peas Usal

Directions

• Heat oil. Crackle the mustard seeds first.
• Add turmeric powder, asafoetida and stir.
• Add the peas. Cover the pan and simmer for 6 to 7 minutes on a low flame.
• Check in between. Sprinkle some water if required and if the mixture looks dry.
• Whilst the green peas are simmering, grind coconut, green chilies,
• Coriander leaves, ginger, cumin seeds with 3 tbsp water to a smooth paste.
• After 6 to 7 minutes, remove the lid and add the ground coconut paste.
• Season with salt and jaggery or sugar.
• Stir and then add 3/4 to 1 cup water.
• Cover and let the peas cook.
• needed to add 2 cups water as the peas which i had, took a long time to cook.
• If the peas are tender, you may not require to add any water or little water.
• Simmer till the peas are cooked well and softened.
• The curry is semi dry. So if there is lots of gravy, then simmer till most of
• The moisture is evaporated.
• Lastly add the goda masala and stir well.
• While serving sprinkle some lemon juice or serve with lemon wedges.
• You can also add about 1 tsp lemon juice directly to the usal.
• The lemon juice is optional, but a little tang tastes good in the usal.
• Garnish with coriander leaves and some grated coconut.
• Serve matar usal with chapatis or phulkas or pav/bread rolls.