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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, usal (yellow peas and potato curry) #mycookbook. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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. 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.

Usal (Yellow peas and potato curry) #mycookbook is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Usal (Yellow peas and potato curry) #mycookbook is something that I have loved my whole life.

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

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. Make ready 1/2 cup finely chopped tomatoes
  5. Prepare 1 teaspoon minced ginger
  6. Prepare 1 teaspoon minced garlic
  7. Prepare or
  8. Take 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. Prepare 3 tablespoons cooking oil
  13. Prepare Whole Spices
  14. Make ready 1 inch cinnamon stick
  15. Get 1 bay leaf
  16. Make ready 1 star spice
  17. Prepare 3-4 cloves
  18. Take Powder Spices
  19. Make ready 1/2 teaspoon turmeric powder
  20. Get 1 teaspoon chilli powder
  21. Get 1 tablespoon garam masala
  22. Make ready 1 tablespoon coriander powder
  23. Take Salt as per taste

Say goodbye to boring chickpea recipes - this Chickpea Curry packs serious flavours but you won't need to hunt down any unusual spices! Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro. Matar Tarkari ( Yellow Peas Curry). Original Indian Recipes by home makers, mothers, grandmothers & Indian food lovers.

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 😉👍🏻

I have been exposed to various Maharashtrian dishes as I stay in Mumbai hence I have adapted many Maharastrian recipes in my. Heat oil in a large nonstick skillet over medium heat. Indian food is the best, if you ask me. But I love yellow or green curry paste, they are milder and I have learned to take just the right amount, which makes the dish spicy, yet mild enough for the kids as well. Yellow curry, also known as gaeng garee, is a Thai curry with Indian influence (source).

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