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)
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.