Matar Usal

Green peas curry – maharashtrian style

Around January is the best time to get the best fresh green peas in maharashtra, India. Growing up, it was a winter ritual to make matar usal-pav and invite our family friends over for a feast. Mom Dad have a matar usal party every year! Also, since this is also the best season to get the best carrots in India, the sweet dish for this party is typically gajar halwa (a dessert made with fresh shredded carrots and condensed milk).

You can also make this when January is long gone, but the winter feels have not, so thanks to sweet frozen peas that are available round the year 🙂 you can make this curry any time your heart desires some sweet spicy green matar usal

Mom makes the best matar usal, so here’s her recipe:

Serves 4

You will need:

500 g (3 heaped cups) of fresh peeled green peas (if you are using frozen, check if they are blanched already and cook accordingly).

1 onion finely chopped

1/3 cup of fresh shredded coconut

3/4 cup of cilantro leaves

8-10 cloves of garlic

2 green chillies

1 inch piece of ginger chopped

4-5 curry leaves

2 tbsp oil

a pinch of turmeric powder

a pinch of asafoetida

a pinch of cumin powder

a pinch of garam masala

Procedure:

• thoroughly wash the green peas. Add 6 cups of water, 1/2 tsp of salt and 1/2 tsp of sugar and pressure cook. The salt and sugar helps in retaining the bright green color.
• I cooked mine for 3 whistles. Save the water from the cooker. If you are using store-bought frozen peas, they might be already cooked/ blanched – cook accordingly. The aim is to get soft cooked peas, that get crushed easily.

• Grind together the coconut, green chillies, cilantro leaves, ginger and garlic to make a green paste

• In a pan, heat the oil and add the turmeric, asafoetida and curry leaves.
• to this add the chopped onion and let is sweat, do not let is brown, cook on low to medium flame.
• Add the cumin powder and garam masala to the cooked onion.
• Next add 2/3 of the green paste and saute with the onions, till oil leaves from the sides and the mixture looks glossy.

• To this add the cooked peas along with the water. Add extra water depending on the consistency of the curry you like. Normally, this curry is made thinner than most vegetarian curries as it is best enjoyed with sliced bread and you want some extra juice to let the bread soak.
• Simmer the mixture and add the remaining 1/3 of the green paste.
• Adjust salt, cook for a couple of minutes
• Serve piping hot with some sliced bread and raw onion, lemon on the side. Some people also garnish the usal with sev (fried lentil noodles).