White Vatana Usal/Vatanyachi Usal


white vatana usal ,safed vatana usal,goan vatana
Vatana Usal/Vatanyachi Usal or White dried peas usal is a simple yet very delicious and easy to make dish that goes well with pav, chapatis, puris or rice . Vatana Usal is a very popular breakfast item in Maharashtra and Goa. . Roasted Coconut onion and spices makes it so flavourful . Vatana /dried white peas is available throughout the year  and many yummy dishes can be prepared using it.. The very popular Chaat Ragda pattice and pani puri is made using this Vatana/white dried peas ..
Usal can be made using coconut or without it taste great either ways. Top it with some chopped onions and 
Today I am sharing a quick and easy recipe for Vatana Usal using coconut.. will share  the  other version too .

safed vatana usal,vatanyachi usal,pandhre vatana usal
1 cup dried white peas /white vatana 
2 med sized onions 
1 small tomato
sprig of curry leaves 
1 tsp cumin seeds
1/2 cup coconut
4 to 5 garlic cloves
1 inch ginger 
2 to 3 green chillies
1 tsp red chilli powder 
1/2 tsp garam masala powder   
a small ball of tamarind 1 tsp approx
1/2 tsp mustard seeds
a pinch of hing /asafoetida
1 tbsp oil 

goan vatana usal,vatanyachi usal ,pandre vatana usal
Soak the dried white peas for 7 to 8 hours or overnight .
Discard the water in which it was soaked,  wash it well and pressure cook for 1 whistle only adding water and  salt .

Dry roast the coconut and cumin seeds.
Once the coconut turns light brown remove it in a plate .
Add the sliced onions and ginger garlic and chillies and roast until onion turns brown.
Adding little water  grind this to a smooth paste.
Heat a thick bottomed vessel add oil
Once the oil is hot add in Curry leaves followed by mustard seeds.
Let them splutter.
Add in chopped tomato and cook until mushy .
Now add the coconut onion paste and saute well for few minutes .
Add red chilli powder and saute for few more minutes.
Add the cooked peas along with the water (depending on the gravy consistency you need ) and let it simmer for  8 to 10 minutes.
Add in the garam masala powder  and salt if needed.
Lastly add the tamarind pulp and cook for 2 to 3 minutes.
Serve with Pav /pooris /chapatis or enjoy with steamed rice.

goan patal bhaji,goan usal,goan vatana bhaji

Do not  overcook the vatanas ,If it's soaked overnight or for 7 to 8 hours then it will cook well in one whistle .if not switch the flame to sim after a whistle and let it cook for 2 to 3 minutes more. Cooking it further will make it mushy.

NewerStories OlderStories Home

1 comment: