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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
Prepare the Masala Paste
Temper the Spices
Sauté the Masala Paste
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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.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 203.53 calories per serving with 6.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spice Powders
Simmer the Usal
Garnish and Serve
Replace green peas with dried white peas (safed vatana). Soak them overnight and pressure cook until soft before adding to the gravy.
Add one medium-sized boiled and cubed potato along with the green peas for a more filling curry.
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.
For extra heat, add one slit green chili during the tempering stage or increase the amount of red chili powder.
Green peas are an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
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.
Ingredients like tomatoes (lycopene), ginger, garlic, and turmeric are packed with antioxidants that help protect the body against cellular damage from free radicals.
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.
One serving of Matar Usal (approximately 1 cup or 250g) contains around 180-200 calories, depending on the amount of oil and coconut used.
Yes, Matar Usal is a healthy dish. It's rich in plant-based protein and fiber from green peas, and contains beneficial antioxidants from tomatoes, ginger, garlic, and various spices. It is a well-balanced and nutritious curry.
For the most authentic taste, Goda Masala is highly recommended. If you cannot find it, you can use a mix of garam masala and a pinch of roasted sesame powder and dry coconut powder, but the flavor profile will be different.
Yes, you can make it without coconut. The gravy will be less creamy and have a more tomato-onion dominant flavor. To thicken the gravy, you can add a teaspoon of roasted gram flour (besan) along with the other dry spices.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The curry will thicken upon cooling; add a little hot water while reheating to adjust the consistency.
Yes, you can use dried green peas. You will need to soak them for at least 6-8 hours or overnight, then pressure cook them until they are tender before adding them to the curry at step 5.