Chanyachi usal with step by step photos and instructions.
Chanyachi usal is a semi-gravy based side dish which is prepared using dried white peas also called dhave vatane. (Dhave means white and vatane means peas in Konkani.) This usal is prepared on the first day of Diwali along with different types of poha(beaten rice) or fov.
Chanyachi Usal is a good breakfast option. Moreover, it can be served with puri, chapathi or roti. White peas are soaked and cooked till soft. Also, a simple coconut paste is prepared and tempered to enhance the flavour.
The reason chanyachi usal tastes so flavourful despite of minimal spices being used, is the combination of tempering ingredients. In addition to pepper, the curry leaves, hing (asafoetida) and fresh green chillies impart a delectable taste to the usal. Preferably use granular hing instead of the yellow powder. This is so because, granular hing renders a unique flavour. Also pepper adds a subtle flavour to this tasty and delicious usal.
Also, you can prepare a drier version without much gravy. Just reduce the coconut to half the quantity. Let other spices be the same. However I prefer more gravy as it goes well with puri.
How to prepare Chanyachi Usal?
- Wash white peas a couple of times with fresh water. Soak white peas overnight or minimum 6 hours. Next day, discard the water and rinse again. Pressure cook for 3-4 whistles or till peas are soft.
2. Grind coconut, red chillies, pepper and a pinch of turmeric powder to a slightly coarse paste.
3. Keep all the tempering ingredients ready.
4. Heat oil in a deep bottomed pan or kadhai. Add mustard and allow it to splutter. Add curry leaves and stir.
5. Add asafoetida (hing) and slit green chillies and fry for a minute.
6. Add turmeric powder (haldi) and the ground masala paste.
7. Add the cooked white peas and salt.
8. Add jaggery and mix everything well. Add water to adjust to the desired consistency. Usal should be thick and never runny or watery. Cook for 5 mins and switch off the gas. The usal becomes thicker as it cools down.
9. Chanyachi Usal is ready. Serve hot with puri, roti or chapathi.
Chanyachi Usal
Course: SidedishCuisine: GoanDifficulty: Medium6
people15
minutes45
minutes6
hours1
hourChanyachi usal is a gravy based side dish which can be served with puri or chapathi.
Ingredients
1 CUP=250 ML
1 tbsp=15 ml
1 tsp=5 ml
White peas (dhave vatane) – 1 cup (200g)
Grated Coconut – 1 cup
Dry red chillies (Goan or Bedgi) – 3 nos.
Pepper – 20-25 nos.
Jaggery – 2 tbsp
Salt – as per taste
Oil – 2 tbsp
- For Tempering
Mustard – 1 tsp
Curry leaves – 3 sprigs
Hing (asafoetida) – 1 tsp
Green chillies – 2-3 nos.(slit)
Turmeric powder – 1/4 tsp
Directions
- Wash white peas a couple of times with fresh water. Soak white peas overnight or minimum 6 hours. Next day, discard the water and rinse again. Add 2and 1/2 cups water. Pressure cook for 3-4 whistles or till peas are soft.
- Grind grated coconut, red chillies, pepper and a pinch of turmeric coarsely. Keep aside.
- Heat oil in a deep bottomed pan or kadhai. Add mustard and allow it to splutter. Add curry leaves and stir.
- Add asafoetida (hing) and slit green chillies and fry for a minute.
- Add turmeric powder (haldi) and the ground masala paste.
- Add the cooked white peas and salt.
- Add jaggery and mix everything well. Add water to adjust to the desired consistency. Cook for 5 mins and switch off the gas. The usal becomes thicker as it cools down.
- Serve with puri, roti or chapathi.
Notes
- Always use freshly bought white peas.
- Use granular hing than powdered one for best taste and flavour.
- Usal should be thick and never runny or watery.
- You can prepare a drier version without much gravy. Just reduce the coconut to half the quantity or double the quantity of white peas. Let other spices be the same. However I prefer more gravy as it goes well with puri.
- This recipe yields a medium spicy usal. To increase or decrease the spice level adjust the spices accordingly.
- Avoid skipping any ingredients for an authentic and flavoursome usal.
