Usal


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A traditional Maharashtrian recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Usal is served in almost all street side eateries in Maharashtra. One such eatery where I never miss the usal is situated on the road from Mumbai to Pune. They serve the most lip smacking usal along with 2 pieces of pav which is filling enough to keep me satiated through the journey. Another thing that I must mention is Misal. This is nothing but usal toped with fried ganthia and sev. But I prefer the low cal version i.e. without it!

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Preparation Time : 
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Serves 4.
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Ingredients


1 cup Mixed Sprouts
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
1 cup chopped tomatoes
3 to 4 tbsp Dry Garlic Chutney
1/2 tsp turmeric powder (haldi)
2 tbsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)
3/4 cup chopped onions

For serving
4 to 6 lemon wedges
8 ladi pavs (small squares of white bread)

Method
  1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
  2. Add the onions and sauté till they are translucent.
  3. Add the tomatoes and sauté for another 2 to 3 minutes.
  4. Add the garlic chutney and cook till the oil separates.
  5. Add the sprouts, turmeric, salt and 2½ cups of water and mix well.
  6. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.
  7. Top with the coriander and chopped onions.
  8. Serve with lemon wedges and laddi pav.

Tips
  1. VARIATION : MISAL
  2. Top the usal with fried snacks like ganthia and sev and serve immediately.
RECIPE SOURCE : ChaatBuy this cookbook
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