The Usal Pav is a fantastic dish of the Indian state of Maharashtra. The dish combines the spicy and flavourful curry called usal with soft, buttery pav, which looks like a small bread roll. This meal is not only scrumptious but also healthy. This is why foodies love it: because of its excellent health benefits. Sprouted legumes are most commonly prepared as matki or mixed sprouts to be used as the prime ingredient in Usal. They have high protein and fibre content. The onset of the dish was a saut ed paste of onions, ginger, and garlic in oil, followed by the addition of tomatoes and spices like turmeric, red chilli powder, and garam masala. Along with that quantity of water, sprouted legumes were added, and then the curry simmered further to thicken the consistency and give it an inviting, savoury aroma. Fresh coriander and a squeeze of lemon juice give it a new flavour. It is typically buttered and lightly toasted; its crispiness goes pretty well with the spicy usal. Serve this hot salad in a bowl garnished with chopped onions, coriander, and a wedge of lemon. Along with this comes the warm pav for dipping. This Usal Pav is good for an evening of cosy family dinners or lively gatherings with friends. This comfort food certainly captures the core of Maharashtrian cuisine; hence, for someone eager to dip into authentic Indian flavours, this is the dish to try.

• 6-8 pav
• 2 tbsp butter
• 1 onion
• 2 tbsp coriander leaves
• 1 tsp red chilli powder
• 2 tbsp oil
• 2 tsp salt
• 1 tsp garam masala
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp hing
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 cup tomato
• 1 tbsp coconut powder
• 4-5 green chilli

• To start with, take moth beans and moong beans and wash them properly in running water.
• Then, soak the beans in 1 cup of water for 6 to 8 hours. If you wish, you could soak them overnight also for your convenience.
• Remove the access water by straining the beans through a filter.
• To sprout the beans, you can use a perforated vessel. This is a good method for sprouting them at home.
• Pour the soaked beans into the perforated box. Water them a little and let them sit in a warm place.
• It may take 1-2 days for the bean to sprout- usually, it will germinate quite fast during summer months.
• You should rinse the beans daily using a light water pressure so that the beans will not be too agitated by the water and soaked.
• Once you see short shots, that's when you can use it.
• That is right. When your moth and moong beans are sprouting, it is the proper time to prepare white peas.
• You must wash and soak white peas in 1 cup of water for about 6-8 hours or overnight. After that, boil those peas in a pressure cooker, adding a pinch of baking soda and turmeric powder.
• This one will take about three whistles or until it becomes tender. The cooking process increases their digestibility and flavour.
• Now boil the sprouted moong and moth in a pan with ¼ teaspoon of turmeric powder and 2 cups of water. Let them cook till they become soft after 7-8 minutes.
• At this point, legumes will be tender and ready to soak all the flavours of spices added later in the cooking process.
• Meanwhile, you can grind a few cloves of garlic and green chillies to make a smooth paste. This would give it rich flavour, along with a pinch of heat, to the Usal.
• Heat some fried oil and slice the onions in another pan, and let them turn golden brown. Once it turns to that colour, add coconut powder and fry for another minute.
• Once it cools down, grind saut ed onion to a very fine paste as a base for curry.
• Heat oil in the same pan; add mustard, cumin, and asafoetida. The seeds will splutter before you add the chopped tomatoes.
• Saut the tomatoes for 2-3 minutes till they are soft and mushy. Then add turmeric powder, red chilli powder, coriander powder, salt, and Kashmiri chilli powder.
• Saut the spices for about a minute to let out their juices.
• Add water, garam masala, and misal pav masala in the pan. Bring to a boil and add the chilli-garlic paste while mixing well.
• Lastly, add 1/2 cup of water and close the pan, covering it; cook for 5-6 minutes to get the flavours mixed.
• After about 5-6 minutes, add the boiled moong, moth, and white peas along with the onion paste.
• Simmer further for another 5-7 minutes on middle heat. If the gravy becomes too thick, you can add 1 cup of water to adjust the consistency.
• Heat oil in another pan on low to medium heat and saut garlic paste till it browns like this, which should take around 3-4 minutes.
• Add salt and Kashmiri red chile powder and cook for another minute.
• Add 1 cup of water and let it cook for 2 minutes. Switch off the stove and pour this mixture into a serving bowl.
• Now, heat a flat pan.
• Slice each pav in half and spread butter on both sides. Finally, cook the buttered side on the hot pan for 1-2 minutes till it turns golden brown.
• Serve with fresh coriander leaves as garnish. Paired with garlic curry, pav, and finely chopped onions, it is just apt for a meal.
• Sprouted legumes and rich spice flavours are rewarded with a buttery pav, deep in the heart, delighting and sating all cravings to warm the soul.
• Relish your recipe for Usal pav for a hearty lunch or dinner!