Matar Usal
A homestyle Maharashtrian curry made with soaked dried peas, onion, tomato, coconut and goda masala. It is lightly spicy, comforting, and perfect with pav, poha, or a simple side of sliced onion and lemon.
For 4 servings
- prep · ~480 min
Soak the dried peas.
Wash the dried white peas well, cover with plenty of water, and soak overnight. Drain before cooking.
TIPA long soak helps the peas cook evenly and gives a softer usal. - pressure cook · ~20 min
Pressure cook the peas.
1.Add the soaked peas and 3 cups water to a pressure cooker.2.Cook on medium heat for 4 to 5 whistles until the peas are soft but still hold shape.3.Let the pressure drop naturally, then lightly mash a few peas to help thicken the gravy. - temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida.4.Add green chili, ginger, and garlic and cook for 30 seconds.TIPKeep the heat medium so the spices bloom without burning. - saute · ~12 min
Cook the onion and tomato base.
1.Add chopped onion and cook until light golden, 5 to 6 minutes.2.Add grated coconut and sauté for 1 to 2 minutes.3.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.4.Add turmeric powder, red chili powder, and goda masala and mix well. - simmer · ~12 min
Simmer the usal.
Add the cooked peas with their cooking liquid, then add 1.5 cups water, salt, jaggery, and tamarind paste. Mix well and simmer for 10 to 12 minutes until the gravy comes together.
TIPIf the usal gets too thick, add a little more water. It should be spoonable, not dry. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve Matar Usal hot in katoris with pav, poha, or plain chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white peas fully overnight; under-soaked peas stay grainy even after pressure cooking.
- 2Cook the peas until soft but not burst open, so the usal keeps texture instead of turning mushy.
- 3Lightly mash only a small portion of the cooked peas to naturally thicken the gravy.
- 4Sauté the onion to light golden before adding coconut; this builds sweetness without making the masala bitter.
- 5Add goda masala after the tomatoes soften so its aroma blooms without scorching in the pan.
- 6Balance the final taste before serving; this usal should have a clear sweet-tangy-spicy edge from jaggery and tamarind.
- 7The usal tastes even better after 20 to 30 minutes of resting, as the peas absorb the masala.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder if you want a hotter usal for serving with pav.
no garlicNo-garlic
Skip the garlic for a lighter, satvik-style version while keeping ginger, hing, and goda masala for depth.
thicker gravyThicker-gravy
Mash more of the cooked peas and simmer a bit longer if you want a thicker usal to serve like a snack curry.
dry usalDry-usal
Use less water in the final simmer and cook down further for a drier version that pairs well with chapati.
Why this is on our healthy list.
Pea-Based Protein and Fiber
Dried white peas make this dish filling and satisfying while adding plant protein and fiber to the meal.
Digestive Spice Support
Ginger, garlic, cumin, mustard seeds, and asafoetida contribute aroma and can make a legume-based dish feel easier to digest.
Balanced Homemade Curry
The gravy gets richness from a small amount of coconut and depth from spices, not heavy cream or butter.
Frequently asked questions
Yes. Simmer the soaked white peas in a pot until tender; it will take much longer than pressure cooking, so keep extra hot water handy.
