Green Peas Curry (Vatana Usal) - Indian Style

Step 1: Soak Green Peas

Wash 1 cup of dry green peas. Add 1 glass (approx. 250 ml) of water, 1/4 tsp baking soda, and salt to taste. Stir well and let the peas soak, preferably overnight or for at least 8 hours.

Step 2: Roast Dry Ingredients (Part 1)

Heat 1 tbsp of oil in a pan. Add 4 dry red chilies (Bedghi) and roast them until they are slightly darkened and fragrant.

Step 3: Roast Dry Ingredients (Part 2)

Add 1 sliced onion and 1/2 cut tomato to the pan. Sauté until the onion softens and becomes translucent.

Step 4: Roast Dry Ingredients (Part 3)

Add 7-8 garlic cloves, a 1.5 inch piece of ginger, a few curry leaves, and 1 green chili to the pan. Continue roasting on a slow flame.

Step 5: Roast Dry Ingredients (Part 4)

Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, and 1/2 tbsp coriander seeds to the mixture. Roast until all the spices are fragrant.

Step 6: Roast Dry Ingredients (Part 5)

Incorporate 1/4 cup chopped coriander leaves, 1 cup scraped coconut, 1/4 tsp turmeric powder, and a small piece of tamarind. Roast everything together until well combined and slightly dry. Remove from heat and let the mixture cool down completely.

Step 7: Prepare Paste

Transfer the cooled roasted mixture to a grinding jar. Add 3/4 cup of water and grind into a smooth, fine paste.

Step 8: Sauté Aromatics for Peas

In a separate pan, heat 1 tbsp of oil. Add 1/2 chopped onion and 1/2 chopped tomato. Sauté until the onion softens and becomes translucent.

Step 9: Cook Soaked Peas

Add 1 green chili and a few curry leaves to the sautéed aromatics. Then, add the soaked green peas and 1/4 tsp turmeric powder. Stir everything well to combine.

Step 10: Boil Peas

Pour 1 glass (approx. 250 ml) of water into the pan with the peas. Cover the pan with a lid and cook for 15 minutes until the peas are perfectly boiled and tender.

Step 11: Combine and Simmer

Once the peas are boiled, add the prepared ground paste to the pan. Rinse the grinding jar with about 1/2 cup of water and add this water to the curry. Stir everything together thoroughly.

Step 12: Final Seasoning

Bring the green peas curry to a boil. Add salt to taste, cover the pan, and simmer for a few minutes to allow the flavors to meld and the curry to thicken slightly.

Step 13: Serve

Serve the hot green peas curry (Vatana Usal) with bread rolls (pav), rice, or roti.

• Soaking dry green peas overnight or for at least 8 hours helps them cook faster and become tender.

• Roasting spices on a slow flame ensures they release their full aroma and flavor without burning.

• Adjust the consistency of the curry by adding more water if a thinner gravy is desired.

• Add potatoes or other vegetables for a heartier curry.

• Serve with pav (bread rolls) for a traditional Maharashtrian experience, or with rice or roti.