Indian cuisine · Soups & Stews

Vatana Usal

Maharashtrian dried-pea stew with goda masala and coconut, spicy and deliberately thin.

Ingredients · for 4 servings

• 300 g dried green peas (soaked overnight)
• 2 onions
• 60 g grated coconut
• 2 tbsp goda masala (or garam masala)
• 2 tsp chili powder
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• 10 curry leaves
• 4 tbsp oil
• 1 lime
• 1/2 bunch fresh cilantro

Instructions

1. Drain the soaked peas and boil in fresh water for 20–25 min. until tender enough to mash lightly; reserve the cooking water.
2. Roast grated coconut and one coarsely chopped onion in 1 tbsp oil for 5 min. until dark brown, and blend finely with 100 ml water.
3. Heat the remaining oil in a pot, let mustard seeds pop, roast asafoetida and curry leaves for 20 sec., then fry the second, finely diced onion for 6 min. until golden-brown.
4. Roast goda masala, chili powder and turmeric for 30 sec., then stir in the coconut paste and fry for 5 min. until oil separates at the edge.
5. Add the peas with 600 ml of the cooking water, season with salt and simmer uncovered for 12–15 min. — the usal should stay noticeably brothier than a curry.
6. Season with lime juice, sprinkle with cilantro and serve with soft white bread or flatbread for dipping.