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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!
- Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
- Add the onions and sauté till they are translucent.
- Add the tomatoes and sauté for another 2 to 3 minutes.
- Add the garlic chutney and cook till the oil separates.
- Add the sprouts, turmeric, salt and 2½ cups of water and mix well.
- Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.
- Top with the coriander and chopped onions.
- Serve with lemon wedges and laddi pav.
- VARIATION : MISAL
- Top the usal with fried snacks like ganthia and sev and serve immediately.
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