Matar Usal
A warm, comforting curry from Maharashtra made with tender green peas simmered in a fragrant coconut and tomato gravy. Spiced with traditional Goda masala, it's a perfect balance of sweet, tangy, and spicy flavors.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.In a blender or grinder jar, combine the chopped onion, tomatoes, grated fresh coconut, ginger, garlic cloves, and green chilies.
- c.Add 2 tablespoons of water and blend until you have a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Temper the Spices
- b.Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- d.Add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the cumin is fragrant and the curry leaves are crisp.
- 3
Step 3
- a.Sauté the Masala Paste
- b.Carefully add the prepared masala paste to the pan. Stir well to combine with the tempering.
- c.Cook the paste on medium heat for 8-10 minutes, stirring frequently to prevent it from sticking.
- d.Continue cooking until the paste thickens, darkens in color, and you see oil beginning to separate from the sides. This step is crucial for developing a deep flavor.
- 4
Step 4
- a.Add Spice Powders
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and the authentic Goda masala.
- c.Stir continuously for about 1 minute until the spices are aromatic and well-incorporated into the paste. Be careful not to burn them.
- 5
Step 5
- a.Simmer the Usal
- b.Add the green peas to the pan, followed by 1.5 cups of water. Stir everything together.
- c.Add the tamarind paste, jaggery, and salt. Mix well until the jaggery and tamarind are dissolved.
- d.Increase the heat to bring the curry to a gentle boil.
- e.Once boiling, reduce the heat to low-medium, cover the pan, and let it simmer for 10-12 minutes. The peas should be tender and the gravy should have thickened to your desired consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let the usal rest for 5 minutes before serving. Serve hot with Maharashtrian pav, chapati, bhakri, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute Goda masala with garam masala, as its unique blend of spices is key to this dish.
- 2Sautéing the ground masala paste until oil separates is the most important step for a deep, rich flavor. Don't rush this process.
- 3If using dried white peas (vatana), soak them overnight and pressure cook with a pinch of salt until tender before adding them in Step 5.
- 4The balance of sweet (jaggery) and tangy (tamarind) is personal. Feel free to adjust the quantities to your liking.
- 5For a richer, creamier gravy, you can add a tablespoon of cashew or peanut paste along with the onion-tomato paste.
- 6This usal tends to thicken as it cools. Add a splash of hot water to adjust the consistency when reheating.
Adapt it for your goals.
Vatana Usal
Replace green peas with dried white peas (safed vatana). Soak them overnight and pressure cook until soft before adding to the gravy.
With PotatoesWith Potatoes
Add one medium-sized boiled and cubed potato along with the green peas for a more filling curry.
No Coconut VersionNo Coconut Version
If you don't have fresh coconut, you can skip it. The gravy will be thinner but still flavorful. You can thicken it with a teaspoon of besan (gram flour) roasted with the spice powders.
Spicier KickSpicier Kick
For extra heat, add one slit green chili during the tempering stage or increase the amount of red chili powder.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The high fiber content from peas and vegetables aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness, which can support weight management.
Source of Antioxidants
Ingredients like tomatoes (lycopene), ginger, garlic, and turmeric are packed with antioxidants that help protect the body against cellular damage from free radicals.
Supports Heart Health
This dish is low in saturated fat and cholesterol. The spices used, like turmeric and cumin, have anti-inflammatory properties that can contribute to cardiovascular health.
Frequently asked questions
One serving of Matar Usal (approximately 1 cup or 250g) contains around 180-200 calories, depending on the amount of oil and coconut used.