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.