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

by dassana amit updated February 22, 2014

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

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:

sprouting mixed beans
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 2 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
  • 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


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{ 24 comments… read them below or add one }

pournima March 28, 2014 1

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.

Reply

dassana amit March 30, 2014 2

welcome pournima. glad to know that you like the site and the recipes posted. keep visiting.

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deepak jeswani February 4, 2014 3

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

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dassana amit February 5, 2014 4

welcome deepak. your email is added to recipes subscriber list.

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Akila November 27, 2013 5

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.

Reply

dassana November 27, 2013 6

welcome akila.

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sagar March 8, 2013 7

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.

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dassana March 8, 2013 8

thanks a ton sagar. shall be posting some more maharashtrian recipes.

Reply

Mumtaz December 29, 2012 9

HI, Can you tell me what legumes and sprouts to mix.
Thanks

Reply

dassana December 30, 2012 10

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.

Reply

Sonu Joshi November 17, 2012 11

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

Reply

dassana November 17, 2012 12

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.

Reply

SHOBHA March 19, 2012 13

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

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dassana March 19, 2012 14

thanks shobha. do try the usal recipe and let me know how it turned out.

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Reshma Shanbhag March 6, 2012 15

Too yummy !!! my family enjoyed it.

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dassana March 6, 2012 16

thanks reshma for making the usal recipe for your family.

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mukta October 20, 2011 17

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..

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julian August 2, 2011 18

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

Reply

dassana August 2, 2011 19

yes it does…. thanks julian….

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Siraj Sarang July 19, 2011 20

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

Reply

Arjita June 20, 2011 21

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.

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dassana June 20, 2011 22

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…..

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Maria Dsouza May 27, 2011 23

Hi Dasanna,

Love this usal feel like dipping bread in it an eating them.

Cheers!
Maria

Reply

dassana May 28, 2011 24

thank you maria…. do try this lovely usal…

Reply