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)
Recipe Courtesy of
Asian Food Network

Safed Watana Usal (White Peas Curry)

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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

  1. 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.


  2. 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.


  3. 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 Watana Usal paste


  4. 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.
    Make the Safed Watana Usal


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.

Plate and Serve!
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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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