USAL recipe with step by step photos and detailed instruction:
I always love maharastrian recipes and i am crazy about mumbai street food. Its been really long that i try a new recipes from the street food category , also i had a sprouts in my fridge , so thought of trying a Usal recipe from the maharastrian cuisine.
Usal is a maharashtrian curried dish made with legumes/sprouted legumes or mixed sprouted legumes , Its served with bread ,chapathi ,rice, pav,also it can be served with poori. Usal has many variations ,this recipe is one from the Malvan cuisine, which is differ from the usual maharatrian recipe, i referred her blog. And customized the cooking part as per my method.I served along with Idly . And hubby tried with Rice ,and say thumbs up 😀 , Since its good with idly i am pretty sure it will well go with Dosai too. what a fusion combo ? Lovely recipe dassana , Its indeed delicious one .
Points to be noted :
- Actual recipe calls for mixed sprouts and mainly moth/matki beans. Since i have sprouts i used that, also dasanna suggested to add potato , so i added i must say the recipe is a sure winner.
- While serving add the chopped onion , yes it also makes the difference.
- I had with Idly , i just cut the idly in to 4 to 5 pieces and pour it in the gravy and add the chopped onion ,then mix it and had … Yummy is the only word.
Preparation Time : 10 minutes
Cooking time : 35 minutes
Servings – 4 people
Recipe referred from Vegrecipesofindia
To saute and grind:
cooking oil – 1 tbsp
onion – 2 medium size
garlic – 4 pods
ginger – 1 tbsp shredded
coconut – 1/ 4 cup grated
coriander seeds – 1 tbsp
fennel seeds – 1 tbsp
To make the gravy
Oil – 1 tbsp
Onion – 1 medium size finely chopped
Tomato – 2 small size finely chopped
turmeric powder – a pinch
red chilly powder – 1 tbsp
garam masala powder – 1 tbsp
salt – as required
coarinder leaves – to temper.
Sprouts or mixed sprouted legumes – 1- 1 1/2 cup
potato – 1 medium size
Wash the sprouts and pour it in the desired vessel and peel the potato skin and cut in to small thick cubes, add it to the sprouts and add the required amt of water, water till the sprouts level is enough to get it cooked, adjust salt. leave for 3 whistles, off the flame , once the steam off open the lid and check its cooked . Then strain the sprouts and keep the water stock.
Heat the kadai and pour the oil once heat add the garlic and ginger saute for a minute then add the chopped onion once the color starts change add the coriander seeds and fennel seeds starts till the aroma comes, then add the grated coconut and saute till the color changes , note do not burn the mixture. off the flame allow it to cool completely and grind it in to a paste by adding the required amt of water .
Heat the kadai and pour the oil that mentioned in the “to make the gravy” once hot add the chopped onions , saute for a minutes then add the tomato, saute both together, now the tomato half cooked, add the turmeric powder, red chilly and garam masala powder , saute till the raw smell goes.
Then added grind onion coconut paste and required water stock make sure you are adding the enough water for the gravy. leave it in the flame till two boils occur.
add the boiled sprouts along with potato. Adjust the salt and gravy consistency , wait till the gravy becomes thick . then off the flame .
Temper it with coriander leaves. It can be served for the south indian dishes like Idly , dosai , usually its served for poori and phulka’s. While serving add some chopped onion and u know the difference.
- I do not have garam masala powder so i replaced with Pav bhaji masala , its well balanced
- The gravy consistency is up to the family requirement , so caution needed whenever you add the stock or water.
- The sprouts or legumes should be cooked enough , do not over cook it , then you wont feel the sprouts in the gravy
- actual recipe need to add the tomato after the coconut onion paste , but i was bit hesitate to do as it will have the raw flavor. so sauteed the tomato then added the paste.