22 March, 2014

Usal Paav


Dried Green peas: 1 Cup
Ginger Garlic Paste: 1 tablespoon
Chopped Onion: 1/2 Cup
Green Chillies: 1
Mustard Seeds: 1/4 teaspoon
Heeng: pinch
Bhuna Masala: 2 tablespoon
Lemon: 1
Garam Masala: 1/2 tablespoon
Chat Masala: 1/2 tablespoon
Red Chilli Powder: 1/4 Teaspoon
Oil: 2 Tablespoon
Water: 2 Cups ( as desired)
For Garnish:
Fresh coriander leaves: 1/2 Cup
Onions: 1/2 Cup
Namkeen Mixture: 1/2 Cup


Soak dried green peas overnight in plain water. Pressure cook it for 2-3 whistles. The peas should be soft but not too mushy.
In a deep thick bottomed pan, take oil. Allow it to heat. Add mustard seeds, ginger garlic paste and half a cup of chopped onions. Sauté  it for a while till onions turn translucent.
Add bhuna masala, garam masala, red chilli powder and chat masala. Sprinkle some water. Add the cooked peas and stir it so that peas get coated with the masala evenly. Add water and cover it with a lid and allow it to simmer on low flame.
This would take around 8-10 minutes.
Bring it off the flame.

Take a ladleful of usal in a bowl, garnish it with chopped onion, green chilly, coriander leaves and namkeen mixture.
Serve it hot with toasted paav buns or bread and a slice of lemon.

Note: This dish usually has thin gravy so you can adjust the water quantity in the dish accordingly.

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