Friday, 9 October 2015

Usal Pav Healthy Treat for the Tastebuds and Soul....

Usal Pav Healthy Treat for the Tastebuds and Soul....

Usal is a traditional Maharashtrian dish made with sprouted mixed beans and is served with Pav. I have made this dish using very less oil.

For the Usal
1 cup sprouted Beans
1 medium size Onion finely chopped
1 big size Tomato chopped
1/2 tsp Turmeric powder
1 tsp Goda Masala powder
Rock Salt to taste
1/4 cup Masala paste
Few Curry Leaves
1/4 tsp Cumin seeds
1/4 tsp Oil
Few Coriander leaves for garnishing
1 Lime cut into pieces

Take a pressure cooker, add all the above ingredients, add 1 1/2 cups of water, pressure cook and give 4 whistles. Let the pressure release, then open the cooker. Take a small pan. Add oil, let it heat. Add the cumin seeds and curry leaves. Let the cumin seeds splatter. Add the seasoning to the usal. Let it simmer on a low heat till the water reduces. Garnish it with coriander leaves. Serve the Usal with Pav, chopped onions and lime.

For the Masala paste
1 small size Onion sliced
2 tbsp fresh Coconut grated
3 Garlic cloves
1 small piece Ginger
1 Dry Red Chilli
1/2 tsp Fennel seeds
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
Rock Salt to taste
1/4 tsp Oil

Take a pan, add oil. Let it heat. Add onion,sauté the onion on a low flame. As the oil is very less, it may tend to burn, add 1 tbsp oil, add ginger, garlic, red chilli, fennel seeds, coriander seeds, cumin seeds and stir fry for 2 minute. Remove it from the pan and keep it aside. In the same pan add the coconut and stir fry the coconut for 2 minutes till brown. Oil is not required stall as the coconut releases it's oil. Add all the roasted masala and salt in the grinder to make a paste. Add little water when required while grinding.

Goda Masala
1/4 cup Coriander seeds
2 tbsp Cumin seeds
2 tbsp Caraway seeds
1/2 tbsp a Stone flower
4 Dry Red Chilli
1/4 tsp Asafoetida
2 sticks of Cinnamon
2 Cloves
1 Black Cardomon
2 Green Cardomon
1 tsp Turmeric powder
Salt to taste
1/4 cup Dry Coconut grated
4 tsp Sesame seeds
1/4 tsp Oil

Dry roast the coconut and the sesame seeds till brown on a low flame. Keep it aside. Add oil in the same pan. Add the oil. Let it heat. Add the red Chilles, coriander seeds, cumin seeds, caraway seeds, stone flower, pepper corn, cinnamon sticks, cloves and black and green cardomon. Roast it on a low flame till a aroma of the spices spread in the kitchen. Take off the gas, mix the sesame seeds, coconut, turmeric powder, asafoetida and salt with the spices. Let it cool. Grind in to a fine powder. Store it in a air tight container in a dry cool place.

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