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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, usal (yellow peas and potato curry) #mycookbook. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Usal (Yellow peas and potato curry) #mycookbook is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Usal (Yellow peas and potato curry) #mycookbook is something that I’ve loved my whole life. They’re nice and they look fantastic.

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.

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

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

#mycookbook:

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

Steps 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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