Mutter Usal
A comforting Maharashtrian curry made with tender green peas simmered in a fragrant, spicy gravy of coconut, onions, and tomatoes. This classic dish is perfect with pav or chapati for a wholesome meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Tadka)
- b.Heat oil in a kadai or deep pan 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 and asafoetida. Sauté for another 30 seconds until the cumin seeds are fragrant.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and light golden brown.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala Base
- b.Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they become soft, mushy, and oil begins to separate from the masala.
- c.Add the turmeric powder, red chili powder, and goda masala. Stir well and cook for 1 minute until the spices are aromatic.
- 4
Step 4
- a.Simmer the Usal
- b.Add the green peas, salt, and optional jaggery to the pan. Mix everything well to coat the peas with the masala.
- c.Pour in 1.5 cups of water and bring the curry to a rolling boil.
- d.Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes, or until the peas are tender and the gravy has reached your desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Stir in the grated fresh coconut and fresh lemon juice.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Serve the Mutter Usal hot with Maharashtrian pav, chapati, bhakri, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, thicker gravy, you can grind the fresh coconut with a little water to make a paste and add it in the last 5 minutes of simmering.
- 2Goda masala is key to the authentic taste. If you don't have it, a mix of garam masala and a pinch of cinnamon-clove powder can be a substitute, though the flavor will differ.
- 3A small amount of jaggery or sugar helps balance the tanginess of the tomatoes and the spice, creating a well-rounded flavor.
- 4Mutter Usal stores well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight.
- 5If using dried white peas (vatana), soak them overnight and pressure cook until soft before using them in the recipe.
Adapt it for your goals.
With Potatoes
Add one medium potato, diced, along with the green peas for a more filling curry, known as 'Batata Mutter Rassa'.
With SproutsWith Sprouts
Replace green peas with sprouted moth beans (matki) to make the classic Maharashtrian Matki Usal.
Creamier VersionCreamier Version
For a creamier texture, use 1/4 cup of coconut milk or a paste of 2 tablespoons of cashews instead of grated coconut.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is crucial for muscle repair, immune function, and maintaining overall body health.
High in Dietary Fiber
The combination of peas and vegetables provides a significant amount of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
Boosts Immunity
This curry is rich in vitamins like C (from tomatoes and lemon) and antioxidants from spices like turmeric, which help strengthen the immune system and protect the body from infections.
Frequently asked questions
One serving of Mutter Usal (approximately 1 cup or 240g) contains around 200-250 calories. The exact count can vary based on the amount of oil and coconut used.