Goan Style Chanyaachi Usali | Safed Vatanyachi Usal | Dry White Peas Curry | Diwali Special Vatana Usal recipe with detail step by step instructions and a video. Chanyaachi Usal or Vatana Usal is an authentic and traditional Goan recipe made using dried white peas, coconut and basic spices. It is a no onion no garlic recipe specially made during Diwali and Tulsi Lagna festivals.
Different Varieties of Vatana Usal
In Goa, we make vatanyachi usal in 2 different ways. Both the recipes are no onion no garlic recipes. In the first method, we make a ground paste of coconut, peppercorns and chilli powder and add it to the pressure cooked vatana. I have shared this recipe in my post today. In the second method, we directly add fresh grated coconut and green chillies to the pressure cooked vatana. I will be uploading this recipe soon too.
Making and Serving Usal
The recipe for Vatana Usal is very simple and quick. It requires very little prep work and also takes hardly 10 – 15 minutes of cooking time. It uses very few basic ingredients easily found in every Goan kitchen. On Diwali day, chanyaachi usal is served along with different varieties of poha, banana halwa and hog plum curry. Since it is a no onion no garlic recipe, it is also frequently made during other religious days. It can be served as a side dish with rice/dal. Alternately, it can also be served with rotis or pooris.
You might also like to check out our other Diwali special recipes like Goan banana halwa (kelyacho halwo).
You can also check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- ⅔ cup white dried peas (vatana) – soaked for 8 hours or overnight
- ½ cup fresh grated coconut
- ⅛ cup grated jaggery
- 4 peppercorns
- 1 Tsp chilli powder
- ½ Tsp mustard seeds
- small piece of khada hing
- salt as per taste
- coconut oil
Instructions
- Add coconut, peppercorns, chilli powder and 1/4 cup of water to a mixer jar. Grind into a fine paste. Keep aside.
- Add the khada hing to a mortar. With the help of a pestle, pound the khada hing into a fine powder. Keep aside.
- Heat oil in a pressure cooker. Add mustard seeds and khada hing. Let the mustard seeds splutter.
- Add the soaked vatana and water. Close the pressure cooker. Cook on a high flame till 1 whistle.
- After 1 whistle, reduce the flame to low and cook for 2 more whistles. Switch off the flame and let the pressure cool down.
- Add the coconut paste, jaggery and salt. Stir well.
- Cook on a medium flame till the gravy thickens.
Tips & Tricks
- You can keep the gravy consistency as per your choice. You can cook the usal till completely dry or till a little gravy consistency as per your liking.