Street foods are one of the favorite destinations for any foodie. Me and my sister was a die-hard fan of street foods /thattukada when we were kids, but like most moms, my mom never allow us eat at the street . She felt that food prepared in the open and sold from a street side was not hygenic. She prepares all the varieties foods at house for us. It slowly changed during my college days when I stepped out of home. I got enough chance to taste variety of foods outside home but my mom never complained about and she was too generous to come with us.
As you have guessed, today recipe is a very popular street food of Mumbai. Street food is sizzling in Mumbai and there’s loads to choose from whether you want simple Vada Pav, Pav Bhaji, Misal Pav, Bhel Puri, Pani Puri, Dahi Puri, Kheema Pav, list goes on… every dish is great option that the food peckers can dig in. Normally these shops are opened around 6-6.30 pm and closed around 1-2 am. Mostly there won’t be any chairs or table to sit and relish its taste. I think, the real taste is in hurry burry eating. So If you’re exploring Mumbai you need to explore all the street food options the city has to offer too. Although I wouldn’t vouch for the hygiene. 🙂
Today I’m sharing Usal – Misal Pav, favorite breakfast and street food of Maharashtra. You are likely to find at every street corner and in every local restaurant, tastier is the dish. Its a delicious and wholesome meal, especially if you could make your own healthy one at home. So lets move to the recipe, but before moving let me tell you the difference between Misal and Usal.
Usal is a curried dish made with legumes/sprouted legumes or mixed sprouted legumes.Traditionally they make Usal with sprouted moth/matki beans.The main ingredient is Goda masala, that gives authentic taste is to usa and it is the base for most Maharashtrian dishes.Wondering what is ‘goda masala’? Goda masala is spiced powder, which is made of whole garam masala spices and dried coconut and stored in air-tight bottles to be used as required and have shared the recipe how to make it too. Once the usal is prepared then it’s topped with farsan, sev, chivda, raw chopped onions, coriander leaves, lemon wedges and is called ‘Misal’. Both Misal and Usal can be eaten with Indian bread rolls called Pav (hamburger buns) toasted with butter or with chapati, rice… hence it is popularly known as usal pav and misal pav. I made these treats for a friends get together and they did not last long on the table.
Preparation Time : 8 to 10 hrs for soaking beans + 8 hrs for sprouting + 15 minutes for other preparation
Cooking Time : 25
Serves : 6-8
Recipe slighlty adapted from here and from my friend Raksha Patel
Onion 1 small, (finely chopped)
Coriander Leaves /Cilantro : few sprig (finely chopped)
Lemon wedges : as needed
Farsan as needed
Nylon sev as needed
Cumin seeds : 3 tbsp /50 grms
Dried red chilies : 4-5 nos /50 grms
White sesame seeds : 1 1/2 tbsp /25 grms
Black Peppercorns : 1/2 tbsp /10 grms
Asafetida : 1/2 tsp
Dried coconut : 1 1/2 tbsp /25 grms
Cloves : 4-5
Cinnamon sticks : 2 ” stick
Bay leaves : 2 nos
Green Cardamom : 4-5 pods
Turmeric stick : 1″ or Turmeric Powder : 1 tsp
Matki (Moth beans) or any beans/sprouted legumes : 1 cup (see the notes)
Onion : 1 medium (finely chopped)
For hot & spicy gravy for Usal:
Tomato : 1 (small)
Tamarind : small gooseberry size
Ginger : 1 inch (chopped)
Grated fresh coconut : 3 tbsp
Red Chilli Powder : 1 tbsp (or to your tolerance level)
Turmeric powder : 1/2 tsp
Goda masala or Garam masala powder : 2 tsp
Cumin Seeds : 1/2 tsp
Coriander Powder : 1 tbsp
Fennel seeds : 1/2 tsp
Cloves : 2
Mustard Seeds : 1/2 tsp
Asafetida powder : pinch
Sugar : 1/2 tsp
Oil : 5 tbsp
Salt to taste
How to make Usal – Misal Pav Recipe :
How to make Goda Masala :
1. Roast all ingredients listed above for goda masala; except white sesame seeds and dried coconut over low flame for 5-7 mins (approx), transfer to the plate.
2. Now roast white sesame seeds and dried coconut. (Note : The color of roasted ingredients should be a very dark brown in order to get a good color to the masala.)
3. Mix all the roasted ingredients and grind it finely together in the coffee grinder or mixer.
4. Spread them on a paper to cool before you store. Store it in a dry, air tight container and use as required.
How to make Usal:
1. Soak matki/ moth beans for 6-8 hrs and drain the water. Now sprout the beans by tieing it tightly in a smooth moist cotton cloth or towel for another 8-10 hours till you see the beans sprout. (Note : For all those who do not know how to sprout beans. check here) (Or) If you don’t want to sprout, then just soak beans in water overnight. (Note : As i mentioned before you can make usal with sprouted beans or unsprouted beans. Traditional they make usal with sprouted moth/matki beans. however, you could use any kind of legumes/sprouted legumes like green gram bean, black gram/kala chana, moong/mung beans, or with black eyed beans . Here I have used matki /moth beans.)
2. In kadai /pan or in pressure cooker; heat oil on low-medium flame Add ginger gralic paste, chopped onion and saute it for couple of minutes.
3. Add asafetida, turmeric powder, red chilli powder, and goda masala or substitute with garam masala.
4. Add sprouted matki beans or unsprouted beans (whatever your using), salt to taste; pour 2 cups of water and pressure cook for 3-4 whistles (or) if your cooking in pan; cook it for some time (approx 20 -25 mins).
How to make hot and spicy gravy for Usal :
1. Take marble sized tamarind and soak in 1/2 cup water and boil it and extract the pulp.
2. Heat 3 tbsp oil in a pan, Add chopped ginger, garlic and chopped onion. Sauté till the onion turns to pink color. Then add coriander powder,cumin seeds, fennel seeds, cloves, chopped tomatoes and grated coconut. Mix well and sauté it for few minutes. Remove from the fire and allow the mixture to cool and grind it in to smooth paste and keep it aside.
3. In a separate pan, heat 2 tbsp oil and splutter mustard seeds, asafetida powder,sugar and sauté for a second.
4. Add turmeric powder, red chili powder and the ground coconut-spice paste that you made, salt to taste and saute till oil leaves the sides.
5. Now it’s time to add the cooked sprouted beans or unsprouted beans.
6. Add the goda’ masala or garam masala, salt and the the tamarind extract pulp along with little water and keep it on medium flame and cook till the gravy becomes thick but liquidy.
7. Usal is ready, you can have it with Pav/Indian bread/hamburger bun or with chappathi and enjoy!
How to make Misal :
1. For Misal, take a large bowl, just enough for one serving.
2. Serve the Usal and top it with Farsan, Sev, Chiwda, red chili powder (optional), finely chopped onions, and coriander leaves, squeeze few drops of lime juice on it. Serve it with Pav/Indian bread//hamburger bun or with chappathi and enjoy!
- As I mentioned before you can make usal with sprouted beans or unsprouted beans. Generally in Maharashtra they make usal with sprouted moth/matki beans. However, you could use any kind of beans like green gram beans, moong/mung beans, black eyed beans or with black gram/kala chana.
- You could also add potatoes to this recipe.
- You can buy Farshan, Chiwda or Sev in Indian grocery stores or even make it at home.
Hope you will like it 🙂 Don’t forget to share your feedback!
Catch u with many more yummy treats!