Kalya Vatanyachi Usal

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Recipe

Ingredients

	1 cup	White Pea , dried
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 cup	Onion , finely chopped
	1 cup	Tomato , finely chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 tablespoon	Red chili powder
	1 tablespoon	Malvani masala
	1 cup	Coconut Milk , thick
	1 to taste	Salt
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash and soak the dried white peas in water for 6-8 hours or overnight.
2. 2 Drain the soaked peas and pressure cook them with 2 cups of water until soft (about 3-4 whistles).
3. 3 Heat oil in a pan over medium heat and add mustard seeds. Allow them to splutter.
4. 4 Add cumin seeds and asafoetida, sauté for a few seconds.
5. 5 Add chopped onions and sauté until they turn golden brown.
6. 6 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
7. 7 Add chopped tomatoes and cook until they turn soft and mushy.
8. 8 Mix in turmeric powder, red chili powder, and Malvani masala, and cook for a minute.
9. 9 Add the cooked peas along with their cooking water. Stir well.
10. 10 Pour in the coconut milk and season with salt to taste.
11. 11 Simmer the usal on low heat for 10-15 minutes, allowing the flavors to meld.
12. 12 Garnish with chopped coriander leaves before serving.