Misal Pav or Usal

Usal is a nutritious Maharashtrian Dish. It is a spicy curry made with sprouted pulses and served topped with yogurt and spicy chivda. This spicy curry served with bread is called Misal Pav. Traditionally usal is made with sprouted math beans, but I make it with a varietly of pulses.

For sprouting, you will need
1/2 cup Mung Beans
1/2 cup Math
1/4 cup Dried Green Peas
1/4 cup Dried White Peas
1/4 cup Dried Kala Chana

Soak all the above pulses in 3 cups of water overnight. Drain and spread the pulses on a wet cotton cloth. Loosley wrap the cloth around them and store it for 12-24 hours, depending on the size of the sprouts you want. If the cloth seems to dry out, spray some water. Alternatively you can remove the seeds, rinse them and loosely wrap them back in a wet cloth.

Now for the masala
3 Teaspoon Red Chilli Powder
3 Teaspoon Whole Coriander Seeds (Dhaniya)
2 Teaspoon Cummin Seeds (Jeera)
2 Teaspoon Sesame Seeds
2 Teaspoon Fennel
1 Stick Cinnamon
2-3 Cloves (Lavang)
4-5 Peppercorns

Grind all the above ingredients in a fine powder. Once you have the masala ready, Usal can be made in no time.

For the curry you will need
One Medium Onion sliced
1/4 Cup Shredded Dried Coconut (You can use fresh coconut too)
1/4 Cups Peanuts
1 Medium Potato Diced in Small Pieces
1/4 Teaspoon Tamarind
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Jeera Seeds
1/4 Teaspoon Turmeric Powder
3 Teaspoon Oil

Method:
Heat oil in a pan and add mustard seeds. When the seeds start crackling, add cummin seeds and peanuts. Stir and cook a for a few minutes and add the sliced onion. When the onions start turning pink, add the shredded coconut, garam masala powder, salt, and turmeric powder. Stir and cook for 2 mintues and then add the sprouts. Let it cook for 5 minutes until all the sprouts are coated with the onion and masala mixture. Now add 4 cups of water and bring it to a boil. (You can change the quantity of water accoring to your curry consistency preference.) Let it cook until the potatoes and the pulses are done. The curry should be hot and spicy. It is served with yogurt, which will make it a little milder.

To Serve:
Spicy and Crunchy Chivda (Any kind works, you can get this at any Indian grocery store)
Chopped Onion for Garnishing
Chopped Coriander (Cilantro) for Garnishing
Yogurt
Red Chili Powder
A slice of Lemon

Pour the curry in individual bowls. Top it up with a dollop of fresh yogurt and crunchy and spicy chivda mixture. Sprinkle with red chili powder, garnish with chopped raw onion and chopped coriander and serve with a slice of lemon on side.

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