Usal (Yellow peas and potato curry) #mycookbook
Usal (Yellow peas and potato curry) #mycookbook

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, usal (yellow peas and potato curry) #mycookbook. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Usal is a spicy curry prepared using boiled potato, white peas, grated coconut spiced with red chili powder, cumin powder, green chilies and a zest of ofcourse they look like chickpeas but they will be smaller and just the size of green peas they will be labeled as yellow peas sorry its not chick peas. Ghugni is a very popular Bengali dish which can be served as a snack garnished with chopped onions or as a main course with 'Luchi' or parathas. With its velvety coconut sauce, this new potato and pea curry makes a comforting spring recipe that's light and warming at the same time. Plus, this is a great recipe to make at the beginning of the week and use as an easy lunch or a quick dinner down the line. - Recipe Main Dish : usal pav yellow peas curry with bread by.

Usal (Yellow peas and potato curry) #mycookbook is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Usal (Yellow peas and potato curry) #mycookbook is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook usal (yellow peas and potato curry) #mycookbook using 23 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Usal (Yellow peas and potato curry)

#mycookbook:

  1. Take 4 handfuls yellow peas
  2. Prepare 1/2 cup fresh/dry coconut
  3. Take 1 cup finely chopped onion
  4. Take 1/2 cup finely chopped tomatoes
  5. Prepare 1 teaspoon minced ginger
  6. Take 1 teaspoon minced garlic
  7. Get or
  8. Prepare 1 tablespoon ginger-garlic paste
  9. Get 3 cups water
  10. Get 2 tablespoons chopped cilantro leaves
  11. Take 1/2 cup peeled and diced potatoes
  12. Make ready 3 tablespoons cooking oil
  13. Get Whole Spices
  14. Take 1 inch cinnamon stick
  15. Take 1 bay leaf
  16. Prepare 1 star spice
  17. Take 3-4 cloves
  18. Take Powder Spices
  19. Prepare 1/2 teaspoon turmeric powder
  20. Make ready 1 teaspoon chilli powder
  21. Prepare 1 tablespoon garam masala
  22. Get 1 tablespoon coriander powder
  23. Make ready Salt as per taste

It has a tangy tamarind gravy and is perfect for an evening snack. For this recipe I used potatoes and some yellow split peas. The curry ended up being vegan and it fully satisfied our curry craving. Not a classic combination but nevertheless something that you can turn to for comfort- Potatoes and split yellow peas.

Instructions to make Usal (Yellow peas and potato curry)

#mycookbook:

  1. Soak 4 handfuls of yellow peas for 6-8 hours or overnight. (4 handfuls =4 people)
  2. Add 1 cup of water to 1/2 a cup of fresh/dry coconut and blend into a smooth paste and keep it aside.
  3. In a pressure cooker, heat 3 tablespoons of oil.
  4. Add in the whole spices carefully, as they tend to pop out because of the hot oil.
  5. Add in a cup of finely chopped onions and sauté till they get translucent
  6. Add in a teaspoon of minced garlic and a teaspoon of minced ginger or a tablespoon of ginger-garlic paste and mix well
  7. When the raw smell of the ginger and garlic fade away, add in 1/2 a cup of finely chopped tomatoes and mix well.
  8. Add in all the powder spices and salt. Mix well.
  9. Add in a tablespoon of cilantro leaves
  10. Add in the coconut paste and mix well.
  11. Add in 1 cup of water and give it a good mix.
  12. Add in the diced potatoes and the soaked and drained yellow peas.
  13. Add in two cups of water, mix well and wait till it bubbles well.
  14. When it starts bubbling, put on the lid and cook for 4 whistles.
  15. Let the cooker cool down by itself and then open it.
  16. Garnish with cilantro leaves
  17. Serve with steamed rice or chappatis. Check my recipe for Chappatis (Indian flat bread)
  18. Enjoy 😉👍🏻

The curry ended up being vegan and it fully satisfied our curry craving. Not a classic combination but nevertheless something that you can turn to for comfort- Potatoes and split yellow peas. Split peas — or matar dal — are not the most frequently used legume in Indian dal curries, but their rich, earthy taste and hearty, chewy texture contrast beautifully with the hot and tart and A simple and colorful curry contrasting the earthiness of split peas and hot, tart and tangy Indian spices and flavors. Moong usal is a popular Maharashtrian vegetarian dish. The usal is served along with pav, a similar combination to the even more popular pav bhaji.

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