Maharashtrian Usal Pav

Published On July 28, 2017
In Article
By Bharti Dhawan
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Prep Time
10 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

Washed and soaked white dry peas - 1 cup
Water for boiling peas - 5 cups
Chopped onion - 1 big
Chopped tomatoes - 1 big
Fresh coconut (chopped ) - 1/4 cup
Salt, garam masala - tastewise
Red chilli powder - 3-4 teaspoons
Mustard and cumin seeds - 2 teaspoons each
Oil - 2 tablespoons
Curry leaves - a handful
Tamarind pulp - 1 tablespoon
Chopped onion, coriander leaves and sev for garnishing
Some toasted pavs/buns

Instructions

First of all boil white peas in enough water. They should not be mushy.
Heat a pan and saute chopped coconut and take them out.
Heat oil and add onions. Saute them and add tomatoes. Cook them together and take them out on a plate.
Now grind cooked onion, tomatoes and coconut to paste.
Put mustard and cumin seeds in the oil and let them crackle. Add curry leaves and then add onion masala.
Now add boiled peas (usal) with water. Add salt, garam masala and red chilli powder.
Add tamarind paste and bring to boil for another 5 minutes.
Spicy, tangy usal curry is ready. Garnish it with chopped onions and sev or farsaan.
Toast some breads on hot tava by applying some butter to them.
Spicy Maharashtrian usal pav is ready to be served.

Servings : 3-4
Ready in : 30 minutes
Special Category : Healthy Food
Recipe Type : Breakfast, Dinner, Lunch

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Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.