Usal

by Tarla Dalal

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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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Usal recipe - How to make Usal

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Preparation Time : 10 mins. Cooking Time: 15 mins. Total Time: 25 mins 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

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.

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