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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
Prepare the Tempering (Tadka)
Sauté Aromatics
Build the Masala Base
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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.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 203.62 calories per serving with 6.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Usal
Garnish and Serve
Add one medium potato, diced, along with the green peas for a more filling curry, known as 'Batata Mutter Rassa'.
Replace green peas with sprouted moth beans (matki) to make the classic Maharashtrian Matki Usal.
For a creamier texture, use 1/4 cup of coconut milk or a paste of 2 tablespoons of cashews instead of grated coconut.
Green peas are an excellent source of plant-based protein, which is crucial for muscle repair, immune function, and maintaining overall body health.
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.
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.
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.
Yes, Mutter Usal is a healthy dish. It's rich in plant-based protein and fiber from green peas, and packed with vitamins and antioxidants from tomatoes, onions, and spices. To make it healthier, you can reduce the amount of oil and salt.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower. For an authentic taste, it's highly recommended. If unavailable, you can use garam masala, but the flavor profile will be different.
Yes, you can use dried green or white peas (vatana). You will need to soak them overnight and then pressure cook them until tender before adding them to the curry at step 4.
To thicken the gravy, you can simmer it for a longer time uncovered. Alternatively, you can mash a few of the cooked peas with the back of a spoon or add a paste of ground coconut or a teaspoon of gram flour (besan) sautéed with the spices.