green peas usal recipe | matar usal recipe | maharashtrian green peas recipe

4 from 1 vote

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.

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

matar usal

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 green 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 vangi bhaji (dry eggplant curry) along with chapatis.

green peas usal

if you are looking for more maharashtrian recipes then do check vangyache bharit, moong dal khichdi, puran poli, modak and batata bhaji.

matar usal or green peas usal recipe below:

green peas usal recipe, matar usal recipe
4 from 1 vote

green peas usal recipe | matar usal recipe

green peas usal - a semi dry curry from the maharashtrian cuisine made with fresh peas, coconut and spices. mild sweet tones and lightly spiced.
course side dish
cuisine maharashtrian
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 4
author dassana

ingredients (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 recipe

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

recipe notes

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


dassana amit
i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.

18 thoughts on “green peas usal recipe | matar usal recipe | maharashtrian green peas recipe

  1. just tried this recipe today waiting for the feedback from my family ?

    • thanks pri. hope your family likes the recipe.

  2. 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…

    • thankyou suvidha 🙂 I am taking your request for matar usal with coconut based gravy. but give me some time for the same 🙂

      • Ok mam…..?

  3. 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?

    • anand, some people add tomatoes. so if you want then you can add them.

  4. Is ‘goda masala’ absolutely necessary for this recipe? Is there any replacement for it?

    • yes it is. there is no replacement. you can add garam masala, but the taste will be different.

  5. That is one yummy dish Iove it a lot very very healthy and its super filling nice one yaar.

    • thanks janani

  6. 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.

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

  8. 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…


    • welcome sakshi

  9. looks so yum! it sounds like sundal recipe

    • thanks veena. its not a sundal recipe and the taste is also not like sundal.

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