Batani Usli

                                   Usli is a simple stir fry using any pulse or dal.It is usually prepared as  “Naivedyam” item during festivals like Janmashtami ,Ram Navami  and Navarathri  or during special poojas in temples and then distributed as ‘prasad’ .We also prepare this when we undertake fasts and we avoid rice and rice items.I love uslis and love to prepare it for breakfast or as evening snack as it is healthy and quite filling too.You can refer to our archives for other variety of uslis. Today am sharing my favourite usli using green peas also known as batani or vatani/vatano. Usually we prepare this with the dried green peas as it is available all year round but you can also prepare this with the fresh peas available during winters or with  dried white peas.
  • 1 cup green peas soaked over night (Check Notes)
  • 3-4 tbsp of grated coconut
  • 2 red chillies broken
  • Generous pinch of hing
  • Salt to taste
  • Tsp of mustard seeds
  • Sprig of curry leaves
  • Oil a tbsp or two OR as required
  • Pinch turmeric powder (optional)
  1. Wash the soaked peas well … add fresh water and pressure cook it for 1-2 whistles or  till done adding pinch salt.
  2. Once the pressure is released ,drain the water from cooked peas and keep it aside.
  3. Heat oil in a pan and add mustard seeds.
  4. Once they splutter add curry leaves,red chillies , hing and stir.
  5. Add pinch haldi and the cooked peas and saute.
  6. At this stage add salt ,grated coconut and mix well
  7. Simmer for few minutes closing the lid.
  8. Serve it warm or hot  as a breakfast or snack
  1. Some Green peas tend to cook very fast so be careful while pressure cooking. I have had a bad experience a couple of times when my peas had got completely I always pressure cook it for 2 whistles adding salt and check it. You can always cook it for few more whistles if not cooked but once mushy you cant reverse it.
  2. Peas can be soaked in warm water too for a couple of hours if not overnight.
  3. The peas should be cooked well but retain its shape.
  4. We prepare saaru using the drained do not throw it away.
  5. Using turmeric is optional but gives a nice colour and also a healthy one I always add it.

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