- 1. Soak the pulses for at least 8 hours and boil them till they soften Boil the potatoes along with them
- 2. In a thick bottomed pan Dry roast all the masala and grind them in a coarse powder
- 3. In a big kadhai Add oil and crackle mustard seeds Add onion and tomatoes Cook untill softens Add three tablespoons masala and add cook untill the masala is cooked properly
- 4. Add pulses and 3 cups of water and bring this mixture to boil
- 5. Add salt to taste
- 6. Add garam masala And anar dana powder from the top and shut off the heat
- 7. Mix and garnish with coriander leaves
- 8. Serve with Farsan and Chopped onions on the top
Maharashtrian Usal Pav
By garvit patel
Oct, 25th
720
Servings
4 persons
Cook Time
40 minutes
Ingredients
23
- 25
Ingredients
- For Masala: Dried coconut (half a cup)
- Kolhapuri or Kashmiri Chillies (One fourth cup)
- Whole coriander seeds (1 table spoon)
- whole fennel seeds (2 teaspoons)
- whole cumin seeds (2 teaspoons)
- 2-3 green cardamom pods
- 1 small chunk of mace
- 3 tea spoon of sesame seeds
- 4-5 black peppercorns
- 2 star anise flowers
- 4-5 cloves
- 1 inch cinnamon stick
- For Usal: Dried peas or Dried Mung beans
- A medium potato
- Oil 5-6 Tablespoons
- mustard seeds 3 teaspoons
- Chopped onions 2 medium
- Chopped tomatoes 2 medium
- Garam masala 2 teaspoons
- Anar dana powder a pinch
- Salt to tase
- Pudina Chutney, Tamarind Chutney (Optional)
- Coriander leaves for garnish
- Farsan (Ratlami sev or your choice of Farsan)
- Buns
Instructions
Notes/Tips
Serves great with additional spring onion on the top
