usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal |

by Tarla Dalal

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usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with 53 amazing images.

usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal is an authentic dish exceptionally famous in some speciality restaurants and also served in almost all street side eateries in Maharashtra. Learn how to make Maharashtrian usal.

To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta. Add the onions and sauté till they are translucent or till it become golden brown. Add the tomatoes and sauté for another 2 to 3 minutes. Add the usal paste, goda masala, red chilli powder and cook till the oil separates. Add the sprouts, turmeric, salt and 2½ cups of water and mix well. Add jaggery. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. Serve the usal with lemon wedges and ladi pav.

Maharashtrian usal is a traditional recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Most common pulses used are moong, safed vatana and matki. These can be sprouted if you like them. Here we have used mixed sprouts.

An assortment of ingredients ranging from onions and tomatoes to spice powder like goda masala and chilli powder offer their unique flavours to this intense gravy, making the traditional Kolhapuri misal an experience that will remain in your memory forever.

The coconut based paste is an additional flavour boost which is very peculiar about Puneeri missal. The perfect balance of green chilies, ginger and garlic with coriander and dry coconut in this preparation is a pleasure to dig into.

Tips for usal. 1. Remember to use dry coconut for the masala and not the fresh coconut. 2. Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety. 3. Mixed sprouts can be replaced solely with moong sprouts or matki sprouts. 4. Goda masala can be replaced with malvani masala. 5. As a variation, you can top it with some gathiya.

Enjoy usal recipe | Maharashtrian usal | traditional Kolhapuri misal | Puneeri misal | with step by step photos.

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Usal , Maharashtrian Usal , Kolhapuri Misal recipe - How to make Usal , Maharashtrian Usal , Kolhapuri Misal

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
Show me for servings

Ingredients

For Usal
1 cup mixed sprouts
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
5 to 10 curry leaves (kadi patta)
1/2 cup chopped onions
1 cup chopped tomatoes
1 tsp goda masala
2 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp oil
1/2 tsp chopped jaggery (gur)

To Be Ground Into A Paste For Usal
3/4 cup grated dry coconut (kopra)
5 green chillies
3 small pieces ginger (adrak)
10 garlic (lehsun) cloves
2 tbsp coriander (dhania)

For The Garnish
2 tbsp chopped coriander (dhania)
3/4 cup chopped onions

For Serving
4 to 6 lemon wedges
8 ladi pavs (small squares of white bread)

Method

For usal

To make usal, heat the oil in a pan and add the mustard seeds, cumin seeds. When they crackle, add the asafoetida and kaddi patta.
Add the onions and sauté till they are translucent or till it become golden brown.
Add the tomatoes and sauté for another 2 to 3 minutes.
Add the usal paste, goda masala, red chilli powder and cook till the oil separates.
Add the sprouts, turmeric, salt and 2½ cups of water and mix well.
Add jaggery.
Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.
Top with the coriander and chopped onions.
Serve the usal with lemon wedges and ladi pav.

Tips

VARIATION : MISAL
Top the usal with fried snacks like ganthia and sev and serve immediately.

Usal , Maharashtrian Usal , Kolhapuri Misal recipe with step by step photos

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What is usal made off?

What is usal made off? Maharashtrian usal is made from 1 cup mixed sprouts, 1 tsp mustard seeds ( rai / sarson), 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 5 to 10 curry leaves (kadi patta), 1/2 cup chopped onions, 1 cup chopped tomatoes, 1 tsp goda masala, 2 tsp red chilli powder, 1/2 tsp turmeric powder (haldi), salt to taste, 2 tbsp oil, 1/2 tsp chopped jaggery (gur) and usal paste which is coconut based.

What is mixed sprouts?

This is what mixed sprouts look like when bought from the market.
Put the sprouts in a bowl of water and clean them.
Drain and keep aside to use in making usal.

What is Goda masala?

To make goda masala recipe | Maharashtrian goda masala | kala masala | first heat a broad non-stick pan on a slow flame. When the pan is moderately hot, dry roast coriander seeds on a slow flame for 3 minutes or till they release aroma and turn light brown in colour, while stirring continuously. Transfer into a deep bowl. Ensure you don’t brown them a lot.
Add grated dry coconut in the same pan and dry roast on a slow flame for 1 minute or till it gets a light golden colour. Make sure you don’t roast the coconut for more time or else it will turn brown and start releasing oil. Remove it in the same bowl.
Add poppy seeds in the same pan and dry roast on a slow flame for 45 seconds to 1 minute or till it turns golden-brown in colour. Remove it in the same bowl.
Add sesame seeds in the same pan and dry roast on a slow flame for 1 minute or till it turns light golden. Remove them in the same bowl.
Add cumin seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases aroma and turns a little brown. Remove it in the same bowl.

Add caraway seeds in the same pan and dry roast on a slow flame for 1 minute or till it releases a fragrance. Remove it in the same bowl.
Finally, add star anise in the same pan and dry roast on a slow flame for 1 minute. Remove it in the same bowl. Learn how to make goda masala in detail.

How to make dry roasted coconut ?

This is what dry coconut looks like.
We will take 1 1/2 dry coconuts to make 1.5 cups of dry coconut. We are making a little extra to use for some other recipe. Grate the coconuts. You could use 3/4th dry coconut for this recipe as that is all you need. If you need more, just make and store in the fridge for 15 days.
Place the grated coocnut in a heated pan.

Dry roast with a spatuall for 3 to 4 minutes on a medium flame. This image is taken at 2 minutes of roasting.
Roast till the coconut turns light brown in colour.

Tips for usal

Remember to use dry coconut for the masala and not the fresh coconut.
Choose green chillies as per the spice level of your choice. The light green chillies are spicier than the dark green variety.
Mixed sprouts can be replaced solely with moong sprouts or matki sprouts.