Usal - ऊसळ (with coconut)

Usal or ऊसळ is a Maharashtrian Gravy dish made using legumes and an excellent accompaniment with Pav Bread. This gravy uses an unique masala blended with fried coconut and the Maharashtrian speciality Goda Masala, which gives it an unique taste, color and flavour. 


I have attached two types of photos as they were taken at different days at different times. The lovely color of the Ras (liquid) is seen in the last photo and that was made little watery in consistency to show you how both consistency look like.

Usal can be prepared using any one of the following or with combo of these :-

• Turkish gram or moth bean - Matki (Marathi) - looks like green gram but color is dull.
• Yellow Peas - Vatana (Marathi) / Manal Pattani
• Black eyed Peas - Lobia / Chawli / Karamani / Payaru

This gravy is an excellent accompaniment for Pav Bread (soft) / Kadak Pav (hard) / Normal Bread that is toasted and crisp.

It is always on demand at home and I love making this.

Ingredients :-

1. Onion - 2 Nos. (Finely chopped)
2. Grated Coconut - 2 tbsp
3. Tomato - 1 No. (Pureed)
4. Ginger - 1/2 " Piece (Grated)
5. Garlic - 3 big pods (Grated)
6. Turmeric Powder - less than 1/4 tsp
7. Red Chilli powder - 1/4 tsp (or as preferred)
8. God Masala Powder - 1/4 tsp
9. Garam Masala Powder - 1/4 tsp
10. Salt to taste
11. Oil - 2 tbsp + 2 tbsp
12. Legume - (Any one or combo of all) - 1/2 cup
13. Finely chopped coriander leaves

Process :-

• Soak the legumes overnight (or for 8 hours) and pressure cook it adding salt.

• Heat 2 tbsp oil in a wok and fry half of the finely chopped onions, till golden brown and then add 2 tbsp of grated coconut and fry well till the coconut also turns into golden in color. Leave it to cool and then grind it to a nice paste.

• Heat 2 tbsp of oil in a wok and fry the remaining chopped onions till golder in color and then add the grated ginger garlic paste, fry till the raw flavour goes. Add the tomato puree and fry well (till oil separates)

• Add the turmeric powder, red chilli powder, Goda masala powder and Garam masala powders. Fry for a minute.

you can notice the color difference between these masalas. Goda masala will be darker in color.

• Add the fried and ground onion+coconut paste and cook for 2 minutes

• Add the cooked legume and adjust the seasoning and consistency of the gravy as per your preference. Some like thin consistency and i usually keep it medium (neither watery, nor thick).

• Cover and boil for 5 minutes, stirring occasionally in between.

• finally garnish with finely chopped coriander leaves.

wow! Look at that lovely color on top of the gravy!!

• Lip smacking Usal gravy is ready!!

Adjust the number of units given as per the measure you take for legumes.

 A filling food!