Safed Vaatanyachi Usal is a simple and nutritious gravy vegetable made using dried white peas (I actually call it ragdaa bhaaji). The recipe calls for very few ingredients and still tastes absolutely delicious. The secret lies in the method of cooking.
My mom learnt many recipies from neighbours and family friends. This recipe too was passed on to us by one such family friend! Till date it is my personal favourite and I love to top it with chopped onions and devour it with phulkas! My kids love to top it with some farsan too, as it almost tastes like misal then. Yes, I sometimes use the leftover to make a delicious Maharashtrian misal! Do try that too, and believe me you won’t regret doing it!
Dried peas are produced by harvesting the peapods when fully mature and then drying them. We generally associate dried peas with the green ones available and widely used, but they are also available in a yellowish white (safed) colour which have a more delicate flavour and are called safed vaataane in Marathi language.
These peas are used to make ragda for the famous Indian chaat, ragda pattice! Safed Vaatane have a high nutrional value (info widely available on the net), which proves beneficial in many health related problems too! This places them high on the health quo!
If you like this recipe, do try the following too….
Here’s the recipe for the delicious and nutritious Safed Vaatanyachi Usal…..
- 1 cup White Peas (Safed Vaataane)
- 2 medium Onions……. 1 1/2 cup Finely chopped Onions)
- 1 small Tomato …….. (1/2 cup Chopped Tomato)
- 2 Potatoes ….. Cubed
- 1″ Ginger
- 2 Green Chillies
- 3/4 tsp Turmeric Powder
- 1/2 tsp Bedgi Red Chilli Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1 1/2 tsp Garam Masala Powder
- 1 tbs Besan (chickpea flour)
- 2-3 tbs water
- Salt to taste
For The Tempering :
- 2 tbs Oil
- 5 Garlic Cloves …… Roughly crushed
- 1 sprig Curry Leaves (8-10 leaves)
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
For Garnishing :
1/2 cup Fresh Corriander Leaves….. Chopped
- To begin making the Safed Vaataanyachi Usal, first soak the safed vaataane overnight or for 7 to 8 hours, in clean sufficient water. The vaataane will double up in quantity and will yield approximately 2 cups.
- Next morning, rinse them atleast twice in clean water and drain.
- Transfer to a pressure pan and add enough water so as to cover the vaataane. The water should be approximately 1″ above the peas’ level.
- Clean and slice the ginger (keep the slices long or thick. Do not mince), cut the green chillies into two, and add them to the pressure pan. Add 2-3 drops oil and 1/4 tsp turmeric powder to it.
- Close the pan lid and cook the vaataane on high flame for 3 whistles and then on low flame for about three minutes.
- In the meantime, heat a saucepan and add the oil for tempering. Add to it the mustard seeds.
- As soon as they splutter, add the crushed garlic, curry leaves and the asafoetida.
- Stir for a minute and add the chopped onions to it. Saute till transparent.
- Now add the turmeric powder and stir for a minute or two. Add the chopped tomatoes and mix well. Cover and cook till they turn mushy and the onions are well cooked.
- Add the red chilli powder, garam masala powder and stir for a while.
- Add the cooked vaataane mixture to it and mix well. Add some more water to get a medium thick gravy.
- Mix the besan with the water to get a thick paste and add it to the vegetable and stir. Add salt to taste.
- Bring to a boil and then simmer on low flame for about five to eight minutes.
- Due to the added besan paste, the gravy might thicken a bit more than required. In such a case, do add some water to adjust the consistency.
- Switch off the flame and garnish with chopped fresh coriander leaves.
- Top the piping hot Safed Vaataanyachi Usal with some finely chopped onions and serve it with phulkas or toasted bread or with some hot steaming rice and Paalak Daal.
- Serve some Mulyaachi Koshimbir and NKGSB Style Lasun Chatni as accompaniments with the delicious meal.
- Complete the meal with a dessert of delicious Gaajar Halwa.