Chanyachi Usali (चण्याची उसळी)

Chanyachi usali is a Goan dish. ‘Chane’ means peas. It is white peas curry, dry  in nature. It is mild spicy and slightly sweet. This dish is a must in every house for Diwali celebration in Goa. It can be cooked in two ways. First, preparing it directly into the pressure cooker; adding salt and jaggery after it is pressure cooked. Second, pressure cooking the peas and then giving it a tempering in another pan. I have followed this method. There is no fixed proportion for peas and coconut, you may use coconut  as per your requirement, though it is one major ingredient.

Measurement: 1 Cup = 180 ml

Serves: 4 to 5

Ingredients

1. White Peas – 1 cup
2. Coconut (scrapped) – 1/2 cup
3. Mustard seeds – 1/3 tsp
4. Asafoetida powder – 1/3 tsp
5. Turmeric powder – 1/3 tsp
6. Chilly powder – 1/2 tsp or as per your requirement
7. Peppercorns (powdered) – 15 to 20
8. Jaggery (grated) – 2 tsp or as per your requirement
9. Baking soda – a pinch (optional)
10. Oil – 1 tbsp
11. Salt to taste

Procedure

• Wash white peas and soak them in enough of water overnight. Drain in the morning.
• Pressure cook peas with baking soda and sufficient water till they are cooked. (1, 2 or more whistles may be required depending upon quality of peas and water. Baking soda helps it to get well cooked.)
• Heat oil in a thick bottomed pan.
• Add mustard  seeds and let them crackle.
• Add asafoetida and turmeric powder.
• Add boiled peas, chilly powder, coconut, jaggery and salt. Stir well. Cook till water content gets dried.
• Add pepper powder when it is almost done, and mix well.
• Serve hot.

Tip

If there is excess of water in boiled peas, then strain it and keep aside. Use it as per your need.

You may use shankar chhap hing instead of asafoetida powder.