Usal Pav is the one of the most delicious, Spicy, aromatic and famous street food of Mumbai. One can’t stop itself to eat this food. It took me very less time to master this recipe as my neighbours were maharastrians. Usal pav can be had as breakfast, lunch or at any time, in fact its an complete food with mouthwatering fragrance of spices and its lovely red gravy, with Indian whole bread called Pav…. ufff….I am sure you will fall in love with dish.

So lets start to prepare Mumba usal pav – I am exited…

Note: Soak the white peas overnight for this

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Ingredients For Saute

  • 1 Sliced Onion
  • 1 Finely Chopped Onion
  • 3/4 pods of garlic
  • 5/6 Curry leaves
  • 2/3 Dry Red chillies
  • 1/2 tsp Cumin Seeds (Jeera)
  • 2/3 Black Cardamon (Badi elaichi)
  • 3/4 Clove
  • 3/4 Black Pepper (Kalimirch)
  • 1/2 tsp Sesame (Safed til)
  • 1/2 Fennel seeds (Saunf)
  • 1/2 tsp Poppy Seeds (Khas-Khas)
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Bay leaves (Tej patta)
  • 1/2 tsp asafoetida (Hing)
  • 1 tbsp Coconut powder
  • 1 Sliced Tomato
  • 1 tsp Mustard Seeds (Rai)
  • 2 tsp Red Kasmir Powder
  • Salt to taste
  • 1 tbsp Oil for cooking

Method

Grind curry leaves and garlic in a grinder to the paste and keep it aside. we grind the garlic and curry leaves, to avoid leaves and garlic chunks coming in mouth.

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Take a pan, heat the oil and add, Sliced Onions along with all the ingredients, leaving Red Kashmiri powder, coconut and tomatoes.

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Roast for 3 minutes till all the spices gets blended and leaves the aroma of it.

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Put this mixture of spices in grinder.

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Grind it to the paste and keep aside.

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In the same pan saute the coconut

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Till it becomes Golden brown and keep this in small cup separately

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In the same pan add sliced tomatoes and saute for 2 minutes and grind it to the paste.

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Now take the pressure cooker add oil and mustard seeds, asafoetida (Hing)

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Add garlic curry leaves paste

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Add chopped onions and saute it for 2 mins

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Add the grounded onions masala paste

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Add tomatoes paste.

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Add red kashmiri powder and saute for 2 minutes.

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Add the overnight soaked white peas in to it.

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Pressure cook for 4 whistle. open the lid when whistle settles. Grind the golden brown coconut to the paste in grinder.

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Add the coconut paste, bring it to the good boil. or even one can give one whistle for reddish oily gravy.

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Serve hot with Bread/Pav and chopped onions with lemon. It is a amazing taste, it will spicy and tangy.

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