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Ingredients
- Serves 4 people
For the Watana Usal paste:
100 g freshly-grated coconut
½ white onion, roughly-chopped
3 to 5 curry leaves
3 green chilies, roughly-chopped
10 g ginger
10 to 12 garlic cloves
150 ml water
For the Watana Usal:
200 g Safed Watana (dried white peas)
2 medium potatoes, peeled and diced in ½ inch cubes
1 white onion, finely-chopped
1 tomato, finely-chopped
8 to 10 curry leaves
15 ml oil
3 g turmeric powder
3 g chili powder
1 liter water
2 to 5 g Salt to taste
For Garnish:
few sprigs of coriander
For serving:
2 Chapatis (local whole wheat flatbread)
Safed Watana Usal (White Peas Curry)
An immensely flavorful white peas curry, Safed Watana Usal hails from the Coastal regions of Maharashtra, a western province. It is flavored with coconut, onions, and curry leaves, and is savored mostly during lunch time, with a local whole wheat flatbread known as Chapati.
- Medium
- 720 min
- 30 min
- 15 min
- 4 steps
- 19 Ingredients
- Medium
- 4 steps
- 19 Ingredients
- 720 min
- 30 min
- 15 min
Instructions
-
Soak the Safed Watana (white peas)
- In a large bowl of cold water, soak the Safed Watana.
- Soak the Safed Watana overnight for best results, and for a shorter cooking time for the dried white peas.
-
Cook the Watana and Potatoes
- Add the Safed Watana, diced potatoes, and 500 ml of the water to a pressure cooker over medium heat. Cook for 3 to 4 whistles, or for about 20 to 30 minutes.
- Alternatively, you can cook the Watana in salted boiling water for about 1 hour. However, only add the potatoes after the Watanas have become soft or after about 40 minutes as the potatoes will not take more than 20 minutes to cook.
-
Make the Watana Usal paste
- In a medium pan over medium heat, add oil and heat. Add the roughly-chopped onions and cook until they are translucent, or for about 2 to 3 minutes.
- Add the ginger, garlic, green chilies, and curry leaves, and cook for about 2 to 3 minutes.
- Add the freshly-grated coconut and roast it until you have a nice golden-brown color all over, or for about 3 minutes.
- Once you have achieved this color, transfer this mixture to a plate and allow to cool.
- Once cool, blend the mixture in a blender with water until you have a fine, smooth paste with no lumps. Set aside.
-
Make the Safed Watana Usal
- In a large pot over medium heat, add oil and heat. Add the finely-chopped onions and cook until translucent, or for about 2 to 3 minutes.
- Add curry leaves and cook for about a minute. Add the turmeric and chili powder, and cook for another minute.
- Add the finely-chopped tomatoes and cook until the tomatoes are completely soft, or for about 5 to 6 minutes.
- Add 500 ml water to the tomatoes and bring to a simmer.
- Add the soaked Safed Watana to the water and stir well.
- Add the coconut paste that we made in the earlier step and stir well. Season with salt and mix.
- Let the Usal (curry) simmer for about 15 to 20 minutes over medium flame.
Plate and Serve!
Serve the Usal piping hot in a bowl and garnish with a few sprigs of coriander. Serve the Usal along with a side of Chapati (traditional local flatbread) or rice.
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Ingredients
- Serves 4 people
-
For the Watana Usal paste:
100 g freshly-grated coconut
½ white onion, roughly-chopped
3 to 5 curry leaves
3 green chilies, roughly-chopped
10 g ginger
10 to 12 garlic cloves
150 ml water
-
For the Watana Usal:
200 g Safed Watana (dried white peas)
2 medium potatoes, peeled and diced in ½ inch cubes
1 white onion, finely-chopped
1 tomato, finely-chopped
8 to 10 curry leaves
15 ml oil
3 g turmeric powder
3 g chili powder
1 liter water
2 to 5 g Salt to taste
-
For Garnish:
few sprigs of coriander
For serving:
2 Chapatis (local whole wheat flatbread)
Nutrition
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