Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Vatanyachi Usal

Dried green peas cooked in a robust Maharashtrian masala with onion, coconut and goda masala. A hearty, protein-rich vegetarian dinner eaten with bhakri — one of the most widely cooked weeknight usals across Maharashtra, from farm kitchens to city apartments.

🧺 Ingredients

• 1.5 cups (250 g) dried green peas (vatane), soaked overnight
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 green chillies, slit
• 2 medium onions (200 g), finely chopped
• 1 medium tomato (100 g), chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• 1.5 tsp goda masala
• 1 tsp salt
• 200 ml water
• ½ cup fresh grated coconut
• 3 garlic cloves
• 2 green chillies
• 2 tbsp water

👩‍🍳 How to make Vatanyachi Usal

1. Pressure cook peas (Heat: high → low): Cook soaked peas with 350 ml water. First whistle on high, then 8 minutes on low. Natural release. Peas should be tender but holding their shape.
2. Grind coconut masala (No heat): Blend coconut, garlic and green chillies into a smooth paste.
3. Temper and fry base (Heat: medium): Heat oil. Crackle mustard and cumin seeds. Add curry leaves, green chillies. Add onion — fry 8 minutes golden. Add ginger-garlic paste — fry 2 minutes. Add tomato — cook 4 minutes.
4. Add masalas (Heat: medium): Add turmeric, chilli powder, coriander powder — stir 30 seconds. Add coconut masala paste — fry 4 minutes until raw smell goes and oil surfaces. Add goda masala — stir 30 seconds.
5. Add peas and simmer (Heat: medium): Add cooked peas with 200 ml water and salt. Stir. Simmer on medium for 10–12 minutes until the masala clings to the peas and a thick, moist gravy forms.
6. Finish: Drizzle coconut oil. Garnish with raw coconut, coriander and lime.

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