green peas usal recipe, matar usal recipe
Print Recipe
3.5 from 2 votes

matar usal

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: side dish
Cuisine: maharashtrian
Servings: 4
Author: Dassana Amit


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


  • 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.