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).
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. 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.
Other Sides that can be served with Roti / Rice
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 – 1/2 TBSP
- Tomato Puree – 1/3 cup (home made)
- Green chillies – 2 no
- Kolhapuri Masala – 2 tsp * (refer notes below)
- Garam Masala – 1 tsp
- Thick tamarind paste – 1 tsp
- Salt – to taste
- Turmeric – 1/2 TBSP
- Oil – 3 TBSP
Garnish:
- Coriander / Cilantro – 3 tsp
- Chopped Onion – 1 no.
- Lemon wedges – few
- Sev / Bhujia – 1/2 cup (use the thick variety for best results)
How to make Safed Vatanyacha Usal:
- 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)
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 TBSP (I used dry coconut)
- Garlic – 6 pods
- Sesame seeds – 1/2 tsp
- Cinnamon – 1/2 inch stick
- Pepper – 4 to 6 nos (adjust spice)
- Fennel Seeds – 1/2 tsp
- oil – 1 TBSP
PIN FOR LATER
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 tsp of this spice mixture for the above Usal / Missal is quite enough for a family of 4. However, please adjust spice accordingly.
Liked this recipe? SIGN UP FOR THE Sizzling Tastebuds Newsletter (No Spam, Promise!) for fresh, healthy and tasty recipes right into your inbox . Please consider leaving a star ???? rating on this recipe for us to get you the best recipes out there. FOLLOW Sizzling Tastebuds ON Facebook, Twitter, Pinterest AND Instsgram for fresh content, latest recipes and much more!
Safed Vatanyachi Usal | Easy Sides for Roti and Pav
Equipment
- Pressure Cooker If using Instant Pot, see recipe for cook time
- Thick Bottomed Pan
- Ladle
- Spice Grinder
Ingredients
- 1 cup dried white peas safed Vatana – soaked overnight
- 2 Onion chopped
- 2 Tomatoes chopped fine
- 1/2 TBSP Ginger Garlic paste
- 1/3 cup Tomato Puree home made or Store bought
- 2 Green chillies
- 2 TBSP Kolhapuri Masala refer notes below to make homemade Kolhapuri masala
- 1 tsp Garam Masala
- 1 tsp Thick tamarind paste
- 1.5 tsp Salt
- 1/2 tsp Turmeric
- 3 TBSP Oil
Garnish
- 3 tsp 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
- Red chillies – 6 nos ( Kashmiri Variety)
- Red chillies- 2 nos (hot / spicy variety)
- Coriander seeds – 2 TBSP
- Cumin Seeds – 1 TBSP
- Shredded Coconut – 3 TBSP (I used dry coconut)
- Garlic – 6 pods
- Sesame seeds – 1/2 tsp
- Cinnamon – 1/2 inch stick
- Pepper – 4 to 6 nos (adjust spice)
- Fennel Seeds – 1/2 tsp
- oil – 1 TBSP
- Dry roast all ingredients separately except garlic separately and set aside.
- Fry garlic in the oil till it turns brown and add to the mixed spice.
- Cool and grind stuff to fine powder
- Store in an airtight container and use as required. Refrigerate up to 2 weeks.
wow i love mumbaiya street foood!
hailaa. i made this just yday though didnt use kolhapuri masala as its very spicy, i used my normal masala for it. almost same way except just for sev i used mix farsan which has ghatiya sev papdi and all.
recently i had put series on mumbai and along with it some of street food i mentioned. do check out when u get time..
one of my maharashtrian friend used to make this usal but its too spicy and i cant eat then..
Hey Kal send this along to my street food event dear looks super yummy
This looks yummy..Perfectly made..
Aarthi
http://www.yummytummyaarthi.com/
one of my fav…looks so tempting…perfect flavors..will try this soon!!
Spicy Treats
OnGoing Event:Show Me Your HITS~Healthy Delights
looks tempting! I love it!
tht thing i most miss abt mumbai is the missal/usal and the other yummy street food- the dish has indeed transported me to some nostalgic moments a few years back- rocking one kalyani and thx for linking it to my event
wow, that looks simply amazing !!!
Yummy! this dish looks delicious!
the Kolhapuri Masala is a discovery for me and I can imagine in seasoning many dishes!
Thanks for sending your recipe to MLLA!
Look so delicious & mouthwatering. I like this spicy appearance ….Thanks a lot for sharing with Hot & Spicy Treats
Midweek Fiesta
Decorating Challenge- Valentine’s Day Ideas
Hot & Spicy Treats –Curry/Stew
I make the usal with sprouted moong and moth but haven’t tried with vantana. I have a cupful left and know how I’m going to use them up. Will make this tempting vatana usal and for a change serve it with some bhakri.
that sounds like a plan, Mayuri !
I have such fond memories of enjoying tasty vatana usal at my office canteen. Your pics and write up reminded me off those days 🙂 . A perfect snack or light dinner during rainy season .
awww .. office days are the best, aren’t they !
I simply love this safed vatana recipe. Love this with pav. Your pics are so tempting that I feel like grabbing some
thanks so much Renu. I had run out of Pav ghat day, else the pics would be with the Usal :p