📝 About This Recipe
A cornerstone of Maharashtrian coastal cuisine, Vatana Usal is a soul-warming curry made from rehydrated dried white peas simmered in a fragrant, coconut-based gravy. This dish perfectly balances the earthiness of plant-based protein with the zing of 'Goda Masala' and the creaminess of fresh coconut. It is a nutritious, protein-packed staple that transforms humble pantry ingredients into a complex, aromatic masterpiece.
🥗 Ingredients
The Protein Base
- 1 cup Dried White Peas (Safed Vatana) (soaked overnight and drained)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric Powder (added to the pressure cooker)
- 1/2 teaspoon Salt (for the initial boil)
The Aromatics and Spices
- 2 tablespoons Vegetable Oil (peanut or sunflower oil works best)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion)
- 8-10 pieces Curry Leaves (fresh leaves preferred)
- 1 large Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 1.5 tablespoons Goda Masala (authentic Maharashtrian spice blend)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Jaggery (grated; to balance the spice)
The Finish and Garnish
- 1/4 cup Fresh Coconut (freshly grated)
- 1/4 cup Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the dried white peas thoroughly under cold water and soak them in at least 3 cups of water for 8 hours or overnight.
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2
Drain the soaking water. Place the peas in a pressure cooker with 3 cups of fresh water, turmeric, and salt. Cook for 3-4 whistles until the peas are soft but still holding their shape; do not let them turn into a mushy paste.
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3
Heat the oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is shimmering, add the mustard seeds and let them crackle.
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4
Add the cumin seeds, asafoetida, and curry leaves. Be careful as the curry leaves might splatter; sauté for 10 seconds until fragrant.
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5
Add the chopped onions to the pan. Sauté for 5-7 minutes until they become translucent and turn a light golden brown.
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6
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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7
Lower the heat and add the Goda Masala and Kashmiri red chili powder. Stir quickly for 30 seconds to toast the spices without burning them.
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8
Add the cooked white peas along with their cooking liquid into the pan. Stir well to combine the aromatics with the peas.
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9
Add the jaggery and additional salt if needed. If the curry looks too thick, add half a cup of hot water to reach your desired consistency.
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10
Cover the pan and let the Usal simmer on low heat for 10 minutes. This allows the peas to absorb the deep flavors of the Goda Masala.
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11
Remove the lid and stir in half of the grated coconut and half of the chopped cilantro.
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12
Turn off the heat and squeeze in the fresh lemon juice for a bright, acidic finish.
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13
Transfer to a serving bowl and garnish with the remaining coconut and cilantro. Serve hot.
💡 Chef's Tips
For the best flavor, use authentic Maharashtrian Goda Masala; if you can't find it, a mix of Garam Masala and toasted coconut powder is a decent substitute. Ensure you don't overcook the peas in the pressure cooker; they should be tender enough to mash between fingers but look whole in the curry. Always use hot water if you need to thin the gravy during simmering to keep the cooking process consistent. If you prefer a thicker 'Rassa' (gravy), lightly mash a spoonful of the cooked peas against the side of the pot. The jaggery is optional but highly recommended as it highlights the earthy notes of the spices.
🍽️ Serving Suggestions
Serve hot with soft buttered Pav (Indian bread rolls) for a classic Mumbai experience. Pair it with steaming hot Basmati rice and a dollop of ghee for a comforting gluten-free meal. Accompany with a side of crunchy onion slices and a green chili for extra texture and heat. Serve alongside a cooling glass of Solkadhi (kokum and coconut milk drink) to balance the spices. It also pairs beautifully with Chapatis or Bhakri (sorghum flatbread).