चमचमीत आणि झणझणीत उसळ पाव | आज फेट्याखालचं गुपित कळणार | Usal Pav Recipe | MadhurasRecipe | Ep – 458

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Usal pav is a traditional Maharashtrian street food. It is made from mixed legumes or any of either mataki, moong, white or green vatana. It can be a good breakfast or evening snack. Do try this recipe and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• Mixed Legumes (Of your choice)
• 1/4 tsp Turmeric powder
• A little Salt
• 4 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• Curry leaves
• 1 1/2 cup finely chopped Onion
• 1 1/2 finely chopped Tomato
• 3 tbsp Peanut powder
• 1 tsp Ginger-Garlic paste
• 1 1/2-2 tsp Kanda lasun masala
• Bedagi mirachi powder
• Salt
• Finely chopped Onion
• Finely chopped Coriander leaves for garnishing
• Shev

Method:
• Wash and sprout the legumes well.
• Wash the sprouted legumes well and transfer them into a cooker.
• Add turmeric powder, a little salt, water and mix well.
• Close the lid and cook on medium heat until just 1 whistle. No
need to cook longer.
• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds and let them splutter.
• Add hing, curry leaves, onion and mix well.
• Fry onion on medium heat until it turns nice golden for about 7-8
minutes.
• Add tomato and mix well.
• Fry tomato until it cooked nice and soft for about 3-4 minutes.
• Add peanut powder and mix well.
• Peanut powder gives nice binding to this masala.
• You can add blended dry coconut or besan in place of peanut
powder.
• Add ginger-garlic paste, kanda lasun masala, bedagi mirachi
powder and mix well.
• Fry the masala for about 2-3 minutes until it begins to release oil.
• Add cooked legumes along with water, salt to taste and mix well.
• Add salt carefully as you already have added salt while cooking
the legumes.
• Add hot water to adjust the consistency if required. The usal
should be a little runny.
• Simmer usal on medium heat for about 7-8 minutes.
• Usal is already. While serving usal pav, serve legumes first then
some kat or tarri.
• Garnish with shev, finely chopped onion and coriander leaves.
• Serve with pav, some finely chopped onion, a slice of lemon.

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