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Safed Vatanyachi Usal is a curry made with rehydrated white peas slow cooked in a tangy spicy base. Served with Pav (bread rolls) or Roti (Flatbread).

Safed Vatanyachi Usal | Easy Sides for Roti and Pav

Kalyani
Safed Vatanyachi Usal is a curry made with rehydrated white peas slow cooked in a tangy spicy base. Served with Pav (bread rolls) or Roti (Flatbread).
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 8 hours
Total Time 8 hours 35 minutes
Course Accompaniment, Side Dish
Cuisine Indian, Maharashtrian
Servings 6 servings

Equipment

  • Pressure Cooker If using Instant Pot, see recipe for cook time
  • Thick Bottomed Pan
  • Ladle
  • Spice Grinder

Ingredients
  

  • 1 cup dried white peas safed Vatana - soaked overnight
  • 2 Onion chopped
  • 2 Tomatoes chopped fine
  • 1/2 TBSP Ginger Garlic paste
  • 1/3 cup Tomato Puree home made or Store bought
  • 2 Green chillies
  • 2 TBSP Kolhapuri Masala refer notes below to make homemade Kolhapuri masala
  • 1 tsp Garam Masala
  • 1 tsp Thick tamarind paste
  • 1.5 tsp Salt
  • 1/2 tsp Turmeric
  • 3 TBSP Oil

Garnish

  • 3 tsp Coriander chopped
  • 1 Chopped Onion
  • 1 lemon (cut into wedges

Instructions
 

  • Wash, soak and cook the Vatana (dried peas) along with a little salt and a pinch of soda to 4 whistles.
  • If using an Instant Pot, drain the soaked legume, rinse. Add 3 cups of fresh water and pressure cook HIGH on MANUAL for 12 mins. NPR 5 mins and then do a quick release.
  • In a pan, heat oil and add turmeric, ginger garlic paste, onions. Fry till onions slightly brown. Now add the garam masala, Kolhapuri Masala, salt, green chillies, salt and saute well.
  • Alternatively, saute the coriander, onions, cinnamon, green chillies, whole spices to a smooth paste and then proceed with the above step excluding onions and chillies while sauteeting.
  • Once the raw smell disappears, add the tomatoes and saute till mushy. Then add the blanched tomato puree, tamarind paste and mix
  • Once you get a thickish gravy going, add the cooked Vatana (peas) and cover and cook for 10 minutes.
  • Delicious Usal is ready
  • To use the same gravy, and turn it to Missal:
  • In a bowl, take the Usal. Garnish it with chopped onions, chopped cilantro, Sev/ Bhujia and serve with pav (Indian Dinner Rolls / Indian bread) . Few also add Tharri (a thick spicy gravy on top of the usal, but that's a personal preference)

Notes

How to make Homemade Kolhapuri Masala
  1. Red chillies - 6 nos ( Kashmiri Variety)
  2. Red chillies-  2 nos (hot / spicy variety)
  3. Coriander seeds - 2 TBSP
  4. Cumin Seeds - 1 TBSP
  5. Shredded Coconut - 3 TBSP (I used dry coconut)
  6. Garlic - 6 pods
  7. Sesame seeds - 1/2 tsp
  8. Cinnamon - 1/2 inch stick
  9. Pepper - 4 to 6 nos (adjust spice)
  10. Fennel Seeds - 1/2 tsp
  11. oil - 1 TBSP
How to make 
  1. Dry roast all ingredients separately except garlic separately and set aside.
  2. Fry garlic in the oil till it turns brown and add to the mixed spice.
  3. Cool and grind stuff to fine powder
  4. Store in an airtight container and use as required. Refrigerate up to 2 weeks.
Keyword Easy Side, Gluten Free, Side dish for Chapati, Sides, Usal, Usal Pav, Vatana Usal, Vatanyachi Usal, Vegan
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