Veg Recipe

Usal Paav

Just before eating, add all the ingredients placed on your plate (coriander leaves, Ghathiya/Shev mixture, Lime juice and mix them well very gently.

This has been my favourite Maharashtrian breadfast since my childhood.  I along with my friends use to go to Bhatt Missal/Usal eatary at Chembur Naka, Mumbai, very early morning at 6:00 am after my night shift in RCF where I used to work.  This taste and zing has been with me since then.  I have eaten this dish in many parts of Maharashtra, but Mumbai Usal/Missal is the best.  This Usal Paav dish is my tribute to Bhatt Missal/Usal eatary at Chembur, Mumbai.

Ingredients :

  • Fresh Green Moong Dal – Half Kilo – Wash and Soak it for whole day in warm water (normally for 8 hours in warm water).  Next morning remove it from water.  Take a cotton muslin cloth and transfer the Moong to this cloth.  Tie a knot on the cloth and hang it open area where direct sunlight doesn’t come to it.  Keep moisting the cloth in 3 hours or so with sprinkle of water on the cotton muslin cloth. Allow it to germinate into sprouts.
  • Fresh Black or Brown Channa – Half  Kilo – Wash and Soak it for whole day in warm water (normally for 8 hours in warm water).  Next morning remove it from water. Take a cotton muslin cloth and transfer the Moong to this cloth.  Tie a knot on the cloth and hang it in open area where direct sunlight doesn’t come to it.  Keep moisting the cloth in 3 hours or so with sprinkle of water on the cotton muslin cloth.  Allow it to germinate into sprouts.
  • Onion – 4 medium size – Finely chopped.
  • Green Chilli – 2 – Finely chopped.
  • Tomato – 3 medium size – Finely chopped.
  • Red chilli powder  – 2 tsp.
  • Garam masala powder – 1 tsp.
  • Mustard seed – 1 tsp.
  • Kalaonji (Onion seeds) – 1 tsp.
  • Coriander powder – 1 tsp.
  • Cummin (Jeera) seeds – 1 tsp.
  • Tumeric powder – Half tsp.
  • Salt to taste.
  • Refined cooking oil – 2 tbs.
  • Fresh Coriander leaves – finely chopped – One cup.
  • Farsan – Ghathiya & Shev mixture (Indian Namkin Snack) – 150 gms.
  • Lime Juice – 2 tbs.
  • Fresh Paav (Indian Bread).

Method : 

  • Take a Kadai or deep Pan and place it on heat.
  • Add Cooking oil to the Kadai and let it heat up.
  • After the oil is heated up, add Kalaonji and allow it to crackle.
  • Add Cummin (Jeera) seeds and allow it to crackle.
  • Add Mustard seeds and allow it to crackle.
  • Add chopped fresh green chillies and soute it for just a minute.
  • Add chopped onion to the Kadai.  Cook it until golden brown.  Stir continuously and don’t allow the onion to burn.
  • Add Red Chilli powder, Tumeric powder, Garam masala powder, Coriander powder, Salt to taste, and mix them well.  Cook this mixture for 3 to 5 minutes.  Add little water if required to avoid burning of masalas and deglazing the Kadai. Let this mixture release oil on sides of the Kadai.
  • Add chopped Tomato to the Kadai.  Mix them well and allow Tomato to cook well for 5 to 7 minutes until Tomatoes are perfectly cooked.
  • Add the Moong Dal and Black Channa Dal sprouts to this Kadai.  Mix them well gently.  Try not to break the germinating sprouts.
  • Close the lid on the Kadai.  Turn the heat to medium and allow it to cook for 2 to 3 minutes.
  • Add Four cups of water to the Kadai.  Mix them well.  Cover the lid of Kadai.  Allow it to cook to 10 to 12 minutes on medium heat.
  • Allow all the masalas to infuse the sprouts with its flavours.
  • Turn off the heat.
  • Usal is ready.
  • Take a small bowl and fill it with Usal and Rassa (Watery Gravy).  Place it on a plate.
  • Serve Freshly chopped corainder leaves, Two tbs of Ghathiya & Shev mixture (Indian Namkin Snack), place Two loafs of fresh Paav, and a Lime piece on this same plate. 
  • Just before eating, add all the ingredients placed on your plate (coriander leaves, Ghathiya/Shev mixture, Lime juice and mix them well very gently.
  • Enjoy the Usal with a bite of Fresh Paav.
  • Happy Eating.

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