Pre-preparation time: 10 Minutes
Cooking time: 20 Minutes
Dry green peas: 100 grams
Finely chopped onion: 2 nos
Finely chopped tomatoes: 2 nos
Green chilly and garlic paste: 2 to 3 Tbspn
Curry leaves: 6 to 7
Coriander Leaves: 1 Tbspn
Oil: 3 Tbspn
Red chilly powder: 1 to 2 Tbspn
Turmeric Powder: 1/2 tspn
Mustered seeds: 1 tspn
Asafoetida (Hing): Pinch
Garlic and red chilly paste: 1 Tbspn
Lemon Juice: 2 Tbspn
Garam masala: 1to 2 tspn
salt to taste
Sev as required
Finely chopped spring Onion: 4 Tbspn
Bun(Pav) to serve
Lemon as required
Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles.
In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.
Add salt, red chilly powder, turmeric powder and mix it altogether.
In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and shimmer it for 10 - 15 minutes.
Add Lemon juice and coriander leaves to it.
Usal is ready.
For Tarry (Garlic, Red chilly gravy)
In a pan, heat 2 Tbspn Oil and add Red Chilly & Garlic Paste to it and let it shimmer for a while.
Add 1 cup of water to it and let it shimmer for 4-5 minutes. Tarry is ready.
In a serving bowl, take Usal garnish it with a tspn of Tarry.
Serve with sev, spring onion, lemon and Pav.