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Tangy Usal

Ingredients usal

  • Dried green peas – 4cups
  • Tamarind paste – 3 tbsp
  • Cumin seeds –  1tsp
  • Mustard seeds -1 tsp
  • Green chillies – 2-3 nos chopped
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Sugar (or jaggery) – 1 tsp
  •  Lemon juice to taste
  • Red chilli powder – 2 tbsp
  • Garam masala powder – 1 tsp
  • Oil -2 tbsp
  • Coriander – 2 tbsp


  1. Soak the dried green peas overnight for at least 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.
  2. Now take a pan, add oil to it, then the cumin and mustard seeds.
  3. When it splutters, add green chillies, saute for a minute, and then add the boiled green peas.
  4. Add the tamarind paste and sufficient amount of water to make it a gravy. Most of the water will evaporate later, so don’t worry if the curry looks thin initially.
  5. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time.
  6. Adjust seasoning to your taste, then finally add the chopped cilantro. Remove from flame and serve with hot rotis

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