Safed Vatanyachi Usal | Easy Sides for Roti and Pav

Safed Vatanyachi Usal is a curry made with rehydrated white peas slow cooked in a tangy spicy base. Served with Pav (bread rolls) or Roti (Flatbread).

Mumbai - Street Food Capital of India

Think Mumbai, think street food. Most of the street food in Mumbai wouldn't cost you more than Rs. 70/- to 120/- (Approx $1- $2)

Although I can't vouch for the hygiene, most places can give you a full value for your money.. For a city that never sleeps and is buzzing with adrenalin, a simple street food like Vada Pav or Missal does (calorifically speaking) fill up your tummy on the go.. One such simple yummy delight is Safed Vatanyacha Missal (and Usal).

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Usal or Missal.. read on..

Two names ? Confused? Read on to find out the details. For the linguistically challenged, Safed = white, Vatana = dried peas, Missal / usal = dish in tangy gravy.  

This dish is eaten as it is (like a side dish for Rotis / hot rice) - then its called a Usal. It is also served topped with Tharri (a oily, spicy gravy), cilantro, chopped onions, farsaan (sev / bhujia), lemon and then its called a Missal.

Both Usal and Missal are served with Pav (bread roll) in most Zunkar Bhakri Kendras (roadside eateries) sprinkled across Maharashtra and is a very popular street food. The highlight of this dish is the special-garlicky Kolhapuri Masala and have given the directions how to make it too. Another Protein-rich side dish that pairs with Pav / Roti / Rice is this Punjabi style Sabut Urad dal (Whole Black gram curry)

Without further ado, let's get on to the recipe...

How did Usal originate ?

The exact origin of vatanyachi usal is not clear, but it is believed to have been a staple dish in Maharashtrian households for several generations. Peas are a common ingredient in Indian cuisine and are believed to have been cultivated in the Indian subcontinent for thousands of years.

The dish likely originated as a way to use up surplus or leftover peas and was later developed into a tasty and nutritious meal. Over time, different regions of Maharashtra may have adapted the recipe to suit their local tastes and ingredients, resulting in the many variations of vatanyachi usal that are popular today.

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Other Sides that can be served with Roti / Rice

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Vegan Methi Malai Matar is a delicious Vegan Curry made with fresh fenugreek leaves and peas. Served with Roti / Rice

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Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

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Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice. 

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Punjabi Channa Masala

Punjabi Kala Channa is a delicious gluten Free, vegan side dish for Roti/Naan/ Rice made with black Chickpeas simmered in a tomato-base and basic pantry spices

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Prep time : 10 mins ; Soaking time : 8 hours ; Cooking time : 15 mins

Serves : 3

Ingredients:

• Safed vatana (dried white peas) - soaked overnight - 1 cup
• Onion - 1 - chopped
• Tomato - chopped fine
• Ginger Garlic paste - ½ TBSP
• Tomato Puree - ⅓ cup (home made)
• Green chillies - 2 no
• Kolhapuri Masala - 2 teaspoon * (refer notes below)
• Garam Masala - 1 tsp
• Thick tamarind paste - 1 tsp
• Salt - to taste
• Turmeric - ½ TBSP
• Oil - 3 TBSP

Garnish:

• Coriander / Cilantro - 3 tsp
• Chopped Onion - 1 no.
• Lemon wedges - few
• Sev / Bhujia - ½ cup (use the thick variety for best results)

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How to make Safed Vatanyacha Usal:

1. Wash, soak and cook the Vatana (dried peas) along with a little salt and a pinch of soda to 4 whistles.
2. If using an Instant Pot, drain the soaked legume, rinse. Add 3 cups of fresh water and pressure cook HIGH on MANUAL for 12 mins. NPR 5 mins and then do a quick release.
3. In a pan, heat oil and add turmeric, ginger garlic paste, onions. Fry till onions slightly brown. Now add the garam masala, Kolhapuri Masala, salt, green chillies, salt and saute well. 
4. Alternatively, saute the coriander, onions, cinnamon, green chillies, whole spices to a smooth paste and then proceed with the above step excluding onions and chillies while sauteeting.
5. Once the raw smell disappears, add the tomatoes and saute till mushy. Then add the blanched tomato puree, tamarind paste and mix
6. Once you get a thickish gravy going, add the cooked Vatana (peas) and cover and cook for 10 minutes. 
7. Delicious Usal is ready
8. To use the same gravy, and turn it to Missal: 
9. In a bowl, take the Usal. Garnish it with chopped onions, chopped cilantro, Sev/ Bhujia and serve with pav (Indian Dinner Rolls / Indian bread)

How to Make Kolhapuri Chutney / Kolhapuri Masala:

Ingredients

• Red chillies - 6 nos ( Kashmiri Variety)
• Red chillies-  2 nos (hot / spicy variety)
• Coriander seeds - 2 TBSP
• Cumin Seeds - 1 TBSP
• Shredded Coconut - 3 tablespoon (I used dry coconut)
• Garlic - 6 pods
• Sesame seeds - ½ tsp
• Cinnamon - ½ inch stick
• Pepper - 4 to 6 nos (adjust spice)
• Fennel Seeds - ½ tsp
• oil - 1 TBSP

PIN FOR LATER

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How to make Kolhapuri Masala:

1) Dry roast all ingredients except garlic separately and set aside.

2) Fry garlic in the oil till it turns brown and add to the mixed spice.

3) Cool and grind stuff to fine powder

4) Store in an airtight container and use as required. Refrigerate up to 2 weeks.

Please note this masala(spice mixture) is very spicy and some people also add fried onions & cilantro which I have skipped here.

2 teaspoon of this spice mixture for the above Usal / Missal is quite enough for a family of 4. However, please adjust spice accordingly.

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Safed Vatanyachi Usal | Easy Sides for Roti and Pav

Kalyani

Safed Vatanyachi Usal is a curry made with rehydrated white peas slow cooked in a tangy spicy base. Served with Pav (bread rolls) or Roti (Flatbread).

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Soaking time 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Course Accompaniment, Side Dish

Cuisine Indian, Maharashtrian

Servings 6 servings

Equipment

• Pressure Cooker If using Instant Pot, see recipe for cook time
• Thick Bottomed Pan
• Ladle
• Spice Grinder

Ingredients

  

1x2x3x

• 1 cup dried white peas safed Vatana - soaked overnight
• 2 Onion chopped
• 2 Tomatoes chopped fine
• ½ tablespoon Ginger Garlic paste
• ⅓ cup Tomato Puree home made or Store bought
• 2 Green chillies
• 2 tablespoon Kolhapuri Masala refer notes below to make homemade Kolhapuri masala
• 1 teaspoon Garam Masala
• 1 teaspoon Thick tamarind paste
• 1.5 teaspoon Salt
• ½ teaspoon Turmeric
• 3 tablespoon Oil

Garnish

• 3 teaspoon Coriander chopped
• 1 Chopped Onion
• 1 lemon (cut into wedges

Instructions

 

• Wash, soak and cook the Vatana (dried peas) along with a little salt and a pinch of soda to 4 whistles.
• If using an Instant Pot, drain the soaked legume, rinse. Add 3 cups of fresh water and pressure cook HIGH on MANUAL for 12 mins. NPR 5 mins and then do a quick release.
• In a pan, heat oil and add turmeric, ginger garlic paste, onions. Fry till onions slightly brown. Now add the garam masala, Kolhapuri Masala, salt, green chillies, salt and saute well.
• Alternatively, saute the coriander, onions, cinnamon, green chillies, whole spices to a smooth paste and then proceed with the above step excluding onions and chillies while sauteeting.
• Once the raw smell disappears, add the tomatoes and saute till mushy. Then add the blanched tomato puree, tamarind paste and mix
• Once you get a thickish gravy going, add the cooked Vatana (peas) and cover and cook for 10 minutes.
• Delicious Usal is ready
• To use the same gravy, and turn it to Missal:
• In a bowl, take the Usal. Garnish it with chopped onions, chopped cilantro, Sev/ Bhujia and serve with pav (Indian Dinner Rolls / Indian bread) . Few also add Tharri (a thick spicy gravy on top of the usal, but that's a personal preference)

Notes

How to make Homemade Kolhapuri Masala

1. Red chillies - 6 nos ( Kashmiri Variety)
2. Red chillies-  2 nos (hot / spicy variety)
3. Coriander seeds - 2 TBSP
4. Cumin Seeds - 1 TBSP
5. Shredded Coconut - 3 tablespoon (I used dry coconut)
6. Garlic - 6 pods
7. Sesame seeds - ½ tsp
8. Cinnamon - ½ inch stick
9. Pepper - 4 to 6 nos (adjust spice)
10. Fennel Seeds - ½ tsp
11. oil - 1 TBSP

How to make 

1. Dry roast all ingredients separately except garlic separately and set aside.
2. Fry garlic in the oil till it turns brown and add to the mixed spice.
3. Cool and grind stuff to fine powder
4. Store in an airtight container and use as required. Refrigerate up to 2 weeks.

Keyword Easy Side, Gluten Free, Side dish for Chapati, Sides, Usal, Usal Pav, Vatana Usal, Vatanyachi Usal, Vegan

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