usal recipe
Print Recipe
4.63 from 8 votes

usal recipe

Usal is a maharashtrian curried dish made with legumes/sprouted legumes or mixed sprouted legumes and is had with pav (bread), chapati or rice.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: main course
Cuisine: maharashtrian
Servings: 4
Author: Dassana Amit

Ingredients

For cooking sprouts

  • 1.5 cups Mixed legumes sprouts (legumes)
  • 1.25 cups Water For cooking sprouts

For the usal masala

  • 1 tablespoon Oil
  • 1 tablespoon Coriander seeds
  • ½ tablespoon Fennel seeds (saunf)
  • ¼ cup Onion, Chopped
  • 4 to 5 Medium garlic cloves (lahsun), chopped
  • ½ inch Ginger (adrak), chopped
  • ½ cup Desiccated coconut Or ½ cup fresh coconut
  • ½ to ⅔ cup Water for grinding the masala paste

For the usal

  • 2 tablespoons Oil
  • ¼ cup Onion Or 1 medium sized onion, chopped
  • cup Chopped tomatoes or 1 medium sized tomato, chopped
  • ½ teaspoon Red chili powder (lal mirch powder)
  • ½ teaspoon Turmeric powder (haldi)
  • 1 teaspoon Malvani masala Or goda masala or ½ teaspoon garam masala (optional)
  • 1 cup Of broth or stock got from boiling the sprouts or water
  • Salt as required
  • 2 to 3 tablespoons Coriander leaves for garnishing

Instructions

cooking mixed bean sprouts

  • Sprout ½ cup of dried mixed beans a couple of days before to make the usal. You will need 1.5 cups of mixed bean sprouts. 
  • Pressure cook or steam the sprouted beans till they are cooked. If pressure cooking, then cook the mixed bean sprouts in 1.25 cups water. 
  • When the bean sprouts are cooked and tender. Keep the cooked mixed sprouts aside. 

making usal masala

  • On a tava or pan heat 1 tablespoon oil. Add the chopped onion.
  • Fry the onions till they become translucent.
  • Add the fennel seeds and coriander seeds to the onions. Fry till they become aromatic. 
  • Add chopped ginger and garlic and fry these too for 1 to 2 minutes.
  • Add the desiccated coconut.
  • Stir and mix it well with the rest of the mixture.
  • Fry the coconut till golden brown. But remember not to burn the coconut and to fry the masala on a low flame.
  • Let the masala mixture cool. Then make a smooth paste of the masala ingredients in the grinder with ½ to ⅔ cup water.

making usal

  • In another pan, heat 2 tablespoon oil. Add the chopped onions.
  • Saute the onions till they turn translucent.
  • Next add the chopped tomatoes.
  • Saute the tomatoes for 2 to 3 mins or till they soften.
  • Pour 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.
  • Add the turmeric powder, malvani masala and red chili powder.
  • Mix the above powders well with the coconut paste.
  • Add the boiled sprouts to the paste.
  • Add 1 cup broth or stock or add more, as per the consistency desired by you. You can also add water instead of broth or stock.
  • Add salt. Lastly let the entire curry simmer for 12 to 15 minutes or till you see some oil floating on top. 
  • Last step is to add chopped coriander leaves. 
  • Serve maharashtrian usal with steamed rice or bhakri or pav or phulkas or pooris. You can also make misal pav with this malvani usal recipe.