MATAR CHI USAL
At my home we are fond of Green Peas, called Matar in Hindi and in Marathi and I make dishes using them quite often. Elsewhere in this blog, you will find recipes for dishes using green peas such as Green Peas Masala, Spinach & Green Peas Rice, and Paneer Peas Masala.
Today's recipe is from Maharashtrian cuisine and is called Matar chi Usal. This is adapted from Green Peas Usal by Dasanna in her popular blog, Veg Recipes of India. We had this with rotis and found it to be very tasty.
You can use fresh green peas during the season or frozen peas if they are not available. If you don't have Goda Masala which is normally used in Maharashtrian cuisine, you can substitute this with 1/2 tsp of Garam Masala.
Ingredients:
In a mixer jar, grind together coconut gratings, green chillies, ginger, coriander leaves, and cumin seeds to a smooth paste adding 1/4 cup of water. Keep aside.
In a thick-bottomed kadhai, heat oil and when it is hot, on medium heat add the mustard seeds. When they splutter add asafoetida, turmeric powder and curry leaves and saute for a few seconds
Add the green peas and cook covered on medium heat adding about 1/4 cup of water stirring from time to time till the peas are almost done. You may add a little more water if required to cook the green peas.
Next add salt, chilli powder, goda masala and grated jaggery
Mix well and saute for a couple of minutes
Add the ground coconut-coriander paste and required amount of water and bring to a boil
Lower the flame and let it simmer for about 5 minutes till it gets a semi-solid consistency
Add the lime juice, mix well and garnish with coconut gratings and finely chopped coriander leaves
Serve hot with rotis, chapatis etc.
At my home we are fond of Green Peas, called Matar in Hindi and in Marathi and I make dishes using them quite often. Elsewhere in this blog, you will find recipes for dishes using green peas such as Green Peas Masala, Spinach & Green Peas Rice, and Paneer Peas Masala.
Today's recipe is from Maharashtrian cuisine and is called Matar chi Usal. This is adapted from Green Peas Usal by Dasanna in her popular blog, Veg Recipes of India. We had this with rotis and found it to be very tasty.
You can use fresh green peas during the season or frozen peas if they are not available. If you don't have Goda Masala which is normally used in Maharashtrian cuisine, you can substitute this with 1/2 tsp of Garam Masala.
Ingredients:
- Fresh Green Peas, 2 cups
- Mustard Seeds, 1/2 tsp
- Asafoetida, 1/8 tsp
- Turmeric Powder, 1/4 tsp
- Curry Leaves, a few
- Chilli Powder, 1/2 tsp (optional)
- Goda Masala, 1 tsp
- Jaggery, grated, 1 tsp
- Juice of 1/2 a Lime,
- Salt, to taste
- Oil, 1 and 1/2 to 2 tbsp
To be Ground to a Paste :
- Coconut Gratings, 1/4 cup + a little for garnish
- Green Chillies, 3
- Ginger, 1 " piece, roughly chopped
- Fresh Coriander Leaves, a handful
- Cumin Seeds, 1 tsp
Method:
In a mixer jar, grind together coconut gratings, green chillies, ginger, coriander leaves, and cumin seeds to a smooth paste adding 1/4 cup of water. Keep aside.
In a thick-bottomed kadhai, heat oil and when it is hot, on medium heat add the mustard seeds. When they splutter add asafoetida, turmeric powder and curry leaves and saute for a few seconds
Add the green peas and cook covered on medium heat adding about 1/4 cup of water stirring from time to time till the peas are almost done. You may add a little more water if required to cook the green peas.
Next add salt, chilli powder, goda masala and grated jaggery
Mix well and saute for a couple of minutes
Add the ground coconut-coriander paste and required amount of water and bring to a boil
Lower the flame and let it simmer for about 5 minutes till it gets a semi-solid consistency
Add the lime juice, mix well and garnish with coconut gratings and finely chopped coriander leaves
Serve hot with rotis, chapatis etc.
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