Maharashtrian usal paav

Name: Maharashtrian usal paav
Total time: 1800 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 1 cup Washed and soaked white dry peas; 5 cups Water for boiling peas; 1 Chopped onion; 1 Chopped tomatoes; 1/4 cup Fresh coconut (chopped); to taste Salt; to taste garam masala; 3-4 teaspoons Red chilli powder; 2 teaspoon Mustard and cumin seeds each; 2 tablespoons Oil; Curry leaves - a handful; 1 tablespoon Tamarind pulp; Chopped onion, coriander leaves and sev for garnishing; Some toasted pavs/buns

Shveta @cook_13363251

Maharashtrian usal pav is a spicy and tangy street food recipe which is served with toasted bread.

Shveta @cook_13363251

Maharashtrian usal pav is a spicy and tangy street food recipe which is served with toasted bread.

Saved

Ingredients

30 minutes

3 to 4 servings

1 cupWashed and soaked white dry peas
5 cupsWater for boiling peas
1Chopped onion
1Chopped tomatoes
1/4 cupFresh coconut (chopped)
to tasteSalt
to tastegaram masala
3-4 teaspoonsRed chilli powder
2 teaspoonMustard and cumin seeds each
2 tablespoonsOil
Curry leaves - a handful
1 tablespoonTamarind pulp
Chopped onion, coriander leaves and sev for garnishing
Some toasted pavs/buns

Saved

Steps

30 minutes

1

First of all boil white peas in enough water. They should not be mushy.
2

Heat a pan and saute chopped coconut and take them out.
3

Heat oil and add onions. Saute them and add tomatoes. Cook them together and take them out on a plate.
4

Now grind cooked onion, tomatoes and coconut to paste.
5

Put mustard and cumin seeds in the oil and let them crackle. Add curry leaves and then add onion masala
6

Now add boiled peas (usal) with water. Add salt, garam masala and red chilli powder.
7

Add tamarind paste and bring to boil for another 5 minutes.
8

Spicy, tangy usal curry is ready. Garnish it with chopped onions and sev or farsaan
9

Toast some breads on hot tava by applying some butter to them.
10

Spicy Maharashtrian usal pav is ready to be served.