matar usal recipe, how to make matar usal | green peas usal

green peas usal or matar usal recipe – a coconut and spice based fresh green peas curry from the maharashtrian cuisine. also a no onion no garlic recipe.

matar usal, peas usal

i make the regular malvan style usal recipe which i have already posted on the blog. i also make usal with sprouts or with kala chana and chawli. this time, i wanted to make a different variety of usal, than what i regularly prepare.

so when there were some freshly shelled peas in the refrigerator, i decided to make this usal. since i have a lot of cookbooks, i have adapted this recipe from a few of them. usually when i want to try a new recipe, i always look in my cook books. reading the books over browsing the internet, takes more preference, when looking for a recipe.

the consistency of this peas usal is semi dry. the curry has mild sweet tones and is lightly spiced. the mild sweetness comes from the coconut and jaggery. the sweetness of the peas, also add to overall flavor and taste of the dish. to add a tang to the dish, i have also added lemon juice.

the usal goes best with soft chapatis, phulkas and even bread or the indian pav (dinner rolls). you can also serve usal as a side dish. along with the usal, i had made vangyachi bhaji (dry eggplant curry) along with chapatis.

green peas usal

few more tasty recipes for you!

matar usal

3.5 from 2 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:side dish
Servings (change the number to scale):4
green peas usal recipe, matar usal recipe
green peas usal recipe - a semi dry curry from the maharashtrian cuisine made with fresh peas, coconut and spices. mild sweet tones and lightly spiced.


(1 CUP = 250 ML)

main ingredients for matar usal

  • 2 cups fresh or frozen green peas (vatana or matar)
  • ½ teaspoon powdered jaggery or sugar - add as required
  • 2 teaspoon goda masala (black masala)
  • 1 teaspoon lemon juice (optional)
  • water as required
  • salt as required

for tempering matar usal

  • 2 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • ¼ to ⅓ teaspoon turmeric powder (haldi)
  • 2 pinches asafoetida (hing)

for ground paste

  • 3 tablespoon grated coconut, fresh or frozen
  • 1.5 to 2 tablespoon chopped coriander leaves (dhania patta)
  • 1 or 2 green chilies (hari mirch) - chopped
  • 1 teaspoon cumin seeds (jeera)
  • 1 inch ginger (adrak) - chopped
  • 3 tablespoon water for grinding

HOW TO MAKE matar usal

  • heat oil. crackle the mustard seeds first.
  • add turmeric powder, asafoetida and stir.
  • add the peas. cover the pan and simmer for 6 to 7 minutes on a low flame.
  • check in between. sprinkle some water if required and if the mixture looks dry.
  • whilst the green peas are simmering, grind coconut, green chilies,
  • coriander leaves, ginger, cumin seeds with 3 tbsp water to a smooth paste.
  • after 6 to 7 minutes, remove the lid and add the ground coconut paste.
  • season with salt and jaggery or sugar.
  • stir and then add 3/4 to 1 cup water.
  • cover and let the peas cook.
  • i needed to add 2 cups water as the peas which i had, took a long time to cook.
  • if the peas are tender, you may not require to add any water or little water.
  • simmer till the peas are cooked well and softened.
  • the curry is semi dry. so if there is lots of gravy, then simmer till most of
  • the moisture is evaporated.
  • lastly add the goda masala and stir well.
  • while serving sprinkle some lemon juice or serve with lemon wedges.
  • you can also add about 1 tsp lemon juice directly to the usal.
  • the lemon juice is optional, but a little tang tastes good in the usal.
  • garnish with coriander leaves and some grated coconut.
  • serve matar usal with chapatis or phulkas or pav/bread rolls.


  • the matar usal is semi dry. but if you want you can keep some gravy in the usal.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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18 comments/reviews

  1. Hello mam,
    I made this usal many times… was so tastey….
    but I want another variation of matar usal recipe which hav coconut Base gravy…

  2. Are there no tomatoes in this recipe?

    I checkout the other variations of misal pav and some of them had. Are you sure there are no tomatoes in this?

  3. This dish looks awesome Dassana. I am very curious to know how you used thte Goda Masala. Do you make your own? If there is a brand I can buy from Mumbai, can you let me know which one? Thanks.


    • thanks. i make goda masala at home. i did not like the ready made ones. at least the one i tried, there was no aroma and flavor. i would suggest to find out if there is any person in mumbai who makes and sells goda masala from home. there are some women folk who run the masala and pickle business locally in mumbai. you will for sure be able to fine one.

  4. I am finding this side dish perfect for snacking. Thanks for sharing and i am definitely going to give it a try.

  5. Hey

    Good Recipe. I love peas and going to try this maharashtrian cuisine by myself.

    Going to impress my cousin and will show him I can cook also.

    Thanks for such a beautiful and yummy looking recipe. Yummy-Yummy…

    Sakshi4 stars