usal recipe – how to make usal | maharashtrian malvani usal recipe

usal recipe: maharashtrian usal recipe, usal, usal pav recipe, usal pav

maharashtrian usal recipe - being born and raised up in mumbai, i cannot forget the  flavors and tastes of the maharashtrian cuisine. though i am fond of maharashtrian food like varan, puran poli, batata vada, sabudana vada, bharli vangi, panchamrut etc etc… usal and misal pav tops my list.

my favorite usal is the one which my mother makes. this usal is from the malvan cuisine and different in taste than the regular maharashtrian usal. there are many variations of usal in maharashtra and this recipe is one such variation. coconut is added in this recipe along with spices giving it a coastal taste and flavor.

usal can be made with sprouted beans or unsprouted beans or even lentils. generally in maharashtra, they make usal with sprouted moth/matki beans.

however, you could use  moong/mung beans, black eyed beans/chawli, green peas/matar and also black gram/kala chana. for this recipe i have used mixed sprouted beans. you could also add potatoes to this recipe.

you could sprout the beans on your own… much better and hygienic. for all those who are not sure about sprouting or do not know how to sprout beans, here’s two handy links for sprouting beans:

1. sprouting mixed beans
2. making mung/moong bean sprouts

i made this usal to go along with misal pav. this is a regular usal recipe i prepare at home and one that is much liked.

so lets go to the step by step usal recipe:

  • sprout the beans before hand to make the usal.

sprouted mixed legumes for usal

  • pressure cook or steam the sprouted beans till they are cooked. strain and keep the broth/stock.

boiled mixed sprouts for usal

  • on a tava or flat pan heat 1 tsp oil. add the sliced onions.

frying onions for usal

  • and fry till they become translucent.

frying onions for usal

  • add the fennel and coriander seeds to the onions and fry till their aroma starts to spread in your kitchen.

adding fennel coriander for usal recipe

  • add the ginger garlic and fry these too for 1-2 minutes.

adding ginger garlic to onions for usal

  • add the coconut

adding dessicated coconut for usal

  • and mix it well with the rest of the stuff.

mixing coconut with usal masala

  • fry the coconut till brown… but remember not to burn the coconut… remember to fry the masala on a low flame.

browning coconut for usal

  • when the masala cools, make a smooth paste of the masala in the grinder with some water.

usal masala paste

  • in another pan, heat the 2 tbsp oil and add the chopped onion.

sauting onions for usal

  • once the chopped onion becomes transparent add the masala paste. since we have already browned the paste, we have less work to do. just fry the paste for 1-2 minutes.

frying masala paste for usal

  • add the turmeric and red chili powder.

adding powdered spices for usal

  • mix the above powders well with the coconut paste.

mixing powdered masalas for usal recipe

  • add the boiled sprouts along with the broth/stock to the paste along with tomatoes to the consistency desired by you. also add salt.

mixing tomatoes masala water for usal

  • lastly let the entire curry simmer for 15-20 minutes.

simmering the usal

  • lo… the usal is ready and done.

usal is ready

  • last step… just add chopped coriander leaves to garnish.

adding coriander leaves to usal

usal recipe details are below:

4.0 from 3 reviews
usal recipe
 
Prep time
Cook time
Total time
 
usal is a maharashtrian curried dish made with legumes/sprouted legumes or mixed sprouted legumes and is had with pav (bread), chapati or rice
Author:
Recipe type: curry
Cuisine: maharashtrian
Serves: 4-5
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • for the usal
  • 1.5 cups mixed legumes sprouts
  • 1 medium sized onion, chopped
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder or malvani masala or goda masala (optional)
  • 2 medium tomatoes, chopped
  • coriander leaves for garnishing
  • 2 tbsp oil
  • salt as required
  • approx 2-3 cups of broth/stock got from boiling the sprouts
for the masala curry paste:
  • 2 medium sized onions, sliced
  • 4-5 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 cup dessicated coconut or ¾ cup fresh coconut + 2 tbsp dessicated coconut
  • 1 tbsp fennel seeds
  • 1 or 1.5 tbsp coriander seeds
  • 1 or 2 tsp oil
  • water for grinding the masala paste
Instructions
  1. sprout the beans before hand to make the usal.
  2. pressure cook or steam the sprouted beans till they are cooked. strain and keep the broth/stock.
  3. on a tava or flat pan heat the 1-2 tsp oil. add the sliced onions
  4. and fry till they become translucent.
  5. add the fennel and coriander seeds to the onions and fry till their aroma starts to spread in your kitchen.
  6. add the ginger garlic and fry these too for 1-2 minutes.
  7. add the coconut
  8. and mix it well with the rest of the stuff.
  9. fry the coconut till brown… but remember not to burn the coconut… remember to fry the masala on a low flame.
  10. when the masala cools, make a paste of the masala in the grinder with some water.
  11. in another pan, heat the 2 tbsp oil and add the chopped onion.
  12. once the chopped onion becomes transparent add the masala paste. since we have already browned the paste, we have less work to do. just fry the paste for 1-2 minutes.
  13. add the turmeric and red chili powder.
  14. mix the above powders well with the coconut paste.
  15. add the boiled sprouts along with the broth/stock to the paste along with tomatoes to the consistency desired by you. also add salt.
  16. lastly let the entire curry simmer for 15-20 minutes.
  17. lo… the usal is ready and done.
  18. last step… just add chopped coriander leaves to garnish.
  19. have this usal hot hot with pav, chapati, poori or rice.
  20. you could also make misal pav with this usal.
Nutrition Information
Serving size: 4



{ 32 Responses }

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  1. Usharani says

    i am trying this tom.but sure with ur easy to follow steps it will taste good. Thanks in advance. Pl keep me in the loop for nice veg recipes.

  2. pournima says

    Hey i realy enjoy each n evry bite of it.i alwys prefer ur site n ur recipes.thanks so much.keep it up.al d best.

  3. deepak jeswani says

    thanks very much , very nice and easy way to explain the whole things,please send me the other recipes in future for me please.
    deepak

  4. Akila says

    I have seen many sites for this recipe. but yours is very good. especially the pictures of each step is so good that even an amateur can cook very easily.. thanks.

  5. sagar says

    I followed your recipe and it worked perfectly fine. Usal had awesome taste. This is the best taste that I ever had :) Thank you very much.

    • says

      usually for usal, it is made with matki/moth bean sprouts or mung bean sprouts. you can use both or either. you can also use a mix of sprouts of black chana, green peas, white peas, kabuli chana/white chickpeas, green chickpeas, including the moth bean and mung bean sprouts.

  6. Sonu Joshi says

    Last month I ate Misal Pav at Thane and that was my first time. I’ll ask my mom to prepare this for me :p
    Somewhere in Mumbai I ate “Veg Kolahpuri” too. It was much like some Punjabi delicacy. North Indians will surely love it. Would you mind to post its recipe too? :)
    Thanks

    • says

      thanks sonu. i have had veg kolhapuri many times in mumbai. i always wondered its name is kolhapuri, but tastes more like a punjabi dish. the food from kolhapuri tastes so different and is spicy as well which was not the case with veg kolhapuri. will surely keep your update soon.

  7. SHOBHA says

    many thx 4 dis lovly receipe. i must hv spent nearly an hr luking 4 a nice usal receipe. finally i got it.
    planning dis 4 our 2marow breakfast
    rgds

  8. mukta says

    thanks for the recipe.. we prepare it separetly for separate sprouts.. i really love to have this with pav in the rainy evening sitting in balcony and enjoying rain with garmagaram usal..

  9. julian says

    Dassana,
    This recipe took me back about 40 years. It pleases the nose eyes and mouth!!
    MMMMMMMMMM
    Thanks Julian

  10. Siraj Sarang says

    Let me try the Usal recipe today though its so simple but cannot forget the aroma of real Usal we used to have in Mumbai city.Now those restaurant are closed and taken over by some other cuisine.Thanks for the Recipe
    Sarang

  11. Arjita says

    While I can understand the step where the boiled and sprouted legumes are added back to the curry, I think you forgot to mention this step. This will confuse many who are new to cooking or to usal.

    • says

      thanks arjita for pointing that. i forgot to mention about adding sprouts. seasoned cooks will know but newbies will find it confusing…. have updated the recipe…..