Irani Usal Pav - Indian style soup and bread

2 cups of green vatana
1/2 chopped onion
1 small roma tomato
Handful of cilantro finely chopped
1/2 to 1 tsp of red chilli powder
1/2 tsp of turmeric
1/4 tsp mustard seeds
Dash of asofoetida
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp tamarind pulp
Tempering: 4 to 6 cloves of garlic, peeled, crushed and coarsely chopped
                   Paprika or Kashmiri mirchi powder (for color)
Lime juice

1. Soak the green vatana in water overnight.
2. Pressure cook with water (enough to soak the watana) in a cooker with a pinch of turmeric and salt.
Do not overcook. You want it to still be a bit crunchy but cooked. You do not want a big mush like you would for dal
3. Heat oil in a stockpot. Add mustard seeds. When they sputter, add the hing quickly followed by onions and cilantro. Sautee till transclucent. Add tomatoes and mix for a few minutes. Add the turmeric, red chill powder, cumin powder, and coriander powder and stir till mixed well.  This masala of onions and tomatoes should not be mushy but should hold intact.
4. Add the green watana with water from the cooker. Mix and cook on low flame until it boils.
5. Tempering: Heat oil in a tempering pot. When hot, turn the flame off. Add the garlic and let cook for 30 secs or so.  Add the paprika or kashmiri chilli powder. The chilli powder will start burning right away which you do not want. So as soon as you have add the chilli powder within 3 seconds add to the pot of watana. Stir. This usal should be watery as you have to eat it like soup and bread.

Watana usal should be tangy but serve with a side of lime.



Enjoy HOT!