Usal Recipe – Maharashtrian Malvani Usal

Maharashtrian Usal recipe with step by step photos. Tasty Usal recipe from the Maharashtrian Malvani cuisine.

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 sabudana khichdi, puran poli, batata vada, bharli vangi etc. usal and misal pav tops my list.

My favorite usal is the one which my mother makes. This usal is from the Malvani cuisine and different in taste than the other Maharashtrian usal varieties.

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 dried beans or even lentils. Generally, in Maharashtra, they make usal with sprouted moth or matki beans. However, you could use moong beans, Black eyed beans (Chawli), Green peas (matar or vatana) and also Black gram (kala chana).

For this recipe, I have used mixed sprouted beans. you could also add potatoes to this recipe. This is a regular usal recipe I prepare at home and one that is much liked.

You could sprout the beans on your own. making sprouts at home is Much better and hygienic. For all those who are not sure about sprouting or do not know how to sprout beans, here are two handy links for sprouting beans Sprouting mixed beans and Making mung or moong bean sprouts.

I made this usal as a main course with some jowar bhakris. You can also serve this usal when making misal pav.

Few more tasty recipes for you!

• Matki amti
• Varan bhaat
• Katachi amti
• Sprouts curry

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Step by step Maharashtrian Malvani usal recipe:

Cooking mixed bean sprouts:

1. For this recipe use 1.5 cup mixed bean sprouts to make the usal. You can also use store-bought mixed sprouted beans for this usal recipe, then there is no need to sprout the beans at home. To sprout beans at home, rinse ½ cup of dried mixed beans and then soak and sprout them. You can check the method to make mixed bean sprouts here – Sprouting mixed beans.

2. Pressure cook or steam the sprouted beans with 1.25 cups of water till they are tender and softened. Keep aside. If pressure cooking then cook for 3 to 4 whistles on medium flame.

Making usal masala paste

3. On a tava or pan heat 1 tablespoon oil. Add 1 tablespoon coriander seeds (sabut dhaniya) and ½ tablespoon fennel seeds (saunf).

4. Fry till their aroma starts to spread in your kitchen and they change color.

5. Add ¼ cup chopped onions.

6. Fry till the onions become translucent.

7. Then add ½ inch chopped ginger and 4 to 5 chopped garlic cloves.

8. Fry them for 1 to 2 minutes on a low flame.

9. Add ½ cup desiccated coconut (or ½ cup fresh coconut). You can also use half-half proportions of both fresh coconut and desiccated coconut.

10. Stir and mix the coconut well with the rest of the mixture.

11. Start sauteing the masala. Remember to saute the masala on a low flame.

12. saute the coconut till it turns golden stirring continuously. Do remember not to burn the coconut.

13. When the masala cools, add in the grinder jar. Also add ½ to ⅔  cup water.

14. Grind to a smooth paste.

Making usal

15. In another pan, heat 2 tablespoons oil. Add ¼ cup chopped onions.

16. Saute the onions till they change color and become translucent.

17. Next add ⅓ cup chopped tomatoes.

18. Saute the tomatoes for 2 to 3 minutes or till they soften.

19. Now add the ground masala paste. Since we have already browned the paste, we have less work to do. Just fry the paste for 1 to 2 minutes.

20. Add ½ teaspoon turmeric powder (haldi), 1 teaspoon Malvani masala (or goda masala) and ½ teaspoon red chili powder. If you do not have goda masala or Malvani masala, then add ½ teaspoon garam masala powder. You can skip Malvani masala or goda masala or garam masala if you do not have them.

21. Mix the above powders well with the coconut paste.

22. Add the boiled sprouts to the paste.

23. Then add 1 cup of the broth or stock or add more, as per the consistency desired by you. You can also add water instead of broth or stock.

24. Add salt as required.

25. Lastly let the entire usal curry simmer for 12 to 15 minutes till the gravy thickens a bit. You will also see oil floating on top.

26. The usal is ready and done. The last step is to add chopped coriander leaves.

27. Serve Usal hot with Pav, chapati, poori or rice. You could also make misal pav with this usal.