#usal

Super healthy Maharashtrian recipe, Matkichi Usal 😋 Quick, easy to prepare & can pair it with bhakri, rice, khichdi ✨ Our @yflhome Iconic Black Bowl & Brass Masala Dani are now available! Check them out 🤗 Comment “Matki” & i will share the full recipe in your DMs 🙌

Taste the States — Episode 5: Maharastra ✨️ Today's dish is from Maharashtra — Misal Pav Misal Pav is one of Maharashtra’s most iconic street foods — bold, spicy, and full of texture. A fiery tarri poured over hearty matki usal, topped with farsan, onions, and served with soft pav. Messy, addictive, and absolutely worth it. Ingredients Vatan (Masala Base): Oil 1–2 tbsp Jeera 1 tbsp Shah jeera 1 tsp Coriander seeds 1 tbsp Dalchini ½ inch Green elaichi 2 Black elaichi 1 Black pepper 1 tsp Cloves 3–4 Ginger ½ inch Garlic 10–12 cloves White sesame 1 tbsp Poppy seeds 1 tbsp Onion 2 medium (with skin) Dry coconut ½ Fresh coconut ¼ cup Method: • Roast all spices, seeds, ginger & garlic in oil till dark golden & aromatic • Char the onion (with skin) and dry coconut directly on flame till nicely smoked/blackened • Cool everything slightly, peel the onion, then grind into a smooth paste (add little water if needed) Matki (Sprouted Moth) Matki 3 cups Haldi ¼ tsp Salt to taste Water 1.5–2 L Method: • Pressure cook for 2–3 whistles till soft but not mushy • Keep stock, don’t throw it Tarri / Kat (Spicy Gravy) Oil ½ cup Onion 1 large (chopped) Kanda lasun masala 3–4 tbsp Kashmiri red chilli 1.5 tbsp Haldi ½ tsp Prepared vatan Salt to taste Method: • Heat oil → cook onion till deep golden • Add masalas, cook till oil separates • Add prepared vatan + some matki stock • Simmer till you see oil floating on top Matkichi Usal Oil 1 tbsp Mustard seeds 1 tsp Green chillies 1–2 Cooked matki Haldi ½ tsp Kashmiri red chilli 1 tsp Kanda lasun masala 1 tbsp Salt to taste Fresh coriander Method: • Temper mustard + chillies • Add matki + masalas • Cook 5–7 mins till nicely coated • Finish with coriander Batata Bhaji Oil 1 tbsp Jeera ½ tsp Mustard seeds ½ tsp Green chillies 1–2 Curry leaves 10–12 Onion 1 medium Boiled potatoes 5–6 Haldi ¼ tsp Salt to taste Fresh coriander Method: • Temper jeera + mustard + curry leaves • Add onion, cook till soft • Add potatoes + haldi + salt • Toss well, finish with coriander #misalpav #maharashtra

This Matki Usal is pure comfort! Ingredients 1 cup matki (moth beans), soaked and boiled (reserve the boiling water) 3 tbsp oil 1 tsp mustard seeds A pinch of hing A few curry leaves 2 onions, finely chopped 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp turmeric powder 1 tsp chilli powder 2 green chillies, finely chopped 2 tomatoes, chopped 1/2 cup matki boiling water 1/2 cup water 2–3 pieces kokum 1 tsp garam masala Salt to taste 2 tbsp freshly chopped coriander Method Heat oil and add mustard seeds, hing and curry leaves. Add onions and sauté till soft and translucent, without browning. Add ginger and garlic paste and sauté quickly. Add turmeric, chilli powder, green chillies and tomatoes. Cook the masala for 2–3 minutes. Add half a cup of the matki boiling water and cook for another 2–3 minutes. Add the boiled matki and another half cup of water. Add kokum, coriander, garam masala and salt. Mix gently, cover and cook on a medium to low flame for 5 minutes. Serve hot with chapati or use as a base for misal. _____________ (matki usal recipe, matkichi usal, Maharashtrian matki curry, moth beans usal, homemade usal recipe, vegetarian Maharashtrian curry, Smita Deo recipes, matki for misal, protein rich Indian curry)

Dalimbi Usal The most favorite bean in my family, and for many others from Konkan, I can’t believe it’s taken me so long to post about this bean/ recipe. But, better late than never- in fact I think it’s the perfect way to start my Marathi food beyond Vada-Pav series. Coming to this Usal- making anything from Dalimbi/ Vaal is a labor of love- neither my bother nor I enjoyed Dalimbi while growing up, but we were inadvertently given the task of peeling these beans- child labour we called it 😅 But, I’ve come to understand why we chase this bean- the flavour really is unlike anything else. I’m sharing the recipe for an Usal we make, do try it! PS: Baba specifically wanted to state that the Dalimbi shown here should have been soaked & sprouted for some more time, but since I was in a hurry to make and shoot the recipe before leaving Pune, we made haste. To see how they look at optimal sprouting, see my Stories. Onto the recipe Serves 4 You’ll need 2 cups of sprouted Dalimbi/ Vaal. To sprout these, soak 3/4th cup of beans for 14-16 hours in water, strain the water, tie the beans in a clean thin cloth and sprout them for 14-16 hours. Now the painful part- to peel the sprouts, dunk the sprouts in boiling water, turn off flame, cover and set aside. Once cool enough to handle, peel them. To make the usal, Heat 4 Tbsp oil (groundnut) and temper it with 1/4 tsp mustard seeds Generously heeng Scant 1/2 tsp turmeric powder Now, reserve about 2 Tbsp of this phodni to drizzle over the prepared usal To the remaining phodni, add the sprouted peeled Dalimbi, and stir them around for 2 mins Then, cover with hot water, and cover and let them cook. Once these have cooked though- 12-15 mins on medium-high heat, add 1/3 cup of coconut 2 Tbsp jaggery (start with 1 Tbsp, adjust as needed) 1 tsp red chili powder 2 tsp Goda Masala Salt, to taste Let this simmer for around 5 mins to let the flavours combine. Finish with lots of chopped coriander and more coconut and serve with the reserved phodni! Best with hot rice and a crisp papad on the side. #dalimbi #marathifood #traditionalfood #konkan #vegetarian #bean

Vadodara's famous street food which has Spicy gravy with white peas, topped with jadi sev and green onions and a super spicy tari... a total burst of flavour in one bite. 🌶️ SEV USAL CHEF AANAL KOTAK Prep Time: 15 Minutes Cooking Time: 30 Minutes Serves: 3–4 ⸻ 🌟 WHY THIS DISH IS SPECIAL A true Vadodara street-style classic — spicy, garlicky, comforting and soul-satisfying. Perfect for breakfast, brunch or evening cravings. ⸻ INGREDIENTS FOR BOILING WHITE PEAS: • 1 Bowl White Chickpeas (Soaked 2 Hours In Warm Water) • Water, As Required • Salt, To Taste • ¼ Tsp Turmeric Powder FOR USAL MASALA BASE: • 2–3 Tbsp Oil • ¼ Tsp Hing • 1 Tbsp Green Chilli Paste • 1 Tbsp Ginger Paste • 1 Tbsp Garlic Paste • 1 Cup Onions (Finely Chopped) • ½ Cup Tomato Purée • Salt, To Taste • 1 Tsp Red Chilli Powder • ½ Tsp Turmeric Powder • 3 Tbsp Sev Usal Masala FOR FINAL USAL: • Boiled White Chickpeas • 4 Glass Water • 1 Tsp Red Chilli Powder • ½ Tsp Turmeric Powder • Salt, To Taste FOR BESAN SLURRY: • 2–3 Tbsp Besan • Water, As Required FOR TARI: • 4 Tbsp Oil • ½ Tsp Hing • 1 Tbsp Garlic Paste • Reserved Masala Paste • Water, As Required • 1 Tbsp Sev Usal Masala • 1 Tsp Red Chilli Powder • Salt, To Taste • 1 Tsp Coriander Powder • 1 Tsp Cumin Powder FOR SERVING: • Fine Sev • Spring Onions (Chopped) • Lemon Wedges • Pav ⸻ METHOD BOILING WHITE PEAS 1. Add White Chickpeas, Water, Salt And Turmeric To A Pressure Cooker. 2. Cook For 1–2 Whistles. Keep Aside. ⸻ USAL BASE & FINAL USAL 1. Heat Oil In A Kadhai. Add Hing, Green Chilli Paste, Ginger Paste And Garlic Paste. Sauté Well. 2. Add Onions And Cook Till Translucent. 3. Add Tomato Purée And Cook Till Thick And Oil Separates. 4. Add Salt, Red Chilli Powder, Turmeric Powder And Sev Usal Masala. Mix Well. 5. Remove ½ Cup Of This Masala And Keep Aside For Tari. 6. Add Boiled Chickpeas To The Remaining Masala. Add 4 Glass Water, Red Chilli Powder, Turmeric Powder And Salt. Mix Well. 7. Make A Smooth Slurry Using Besan And Water. Strain Into The Kadhai To Avoid Lumps. 8. Simmer Till Slightly Thick And Glossy. Usal Is Ready.

The weekend is here, and it’s time for a breakfast special! Try Vadodara Sev Usal, a spicy and tangy dish that’s perfect to kickstart your day with a burst of flavors. This unique combination of sev, usal, and a rich curry will make your breakfast truly special. full recipe on YT channel ! #WeekendBreakfast #VadodaraSevUsal #IndianCuisine #BreakfastSpecial #FlavorfulMeals #HomeCooking #SpicyDelights #ChefSpecial #FoodLovers #YouTubeCooking #chefajaychopra #easyrecipes #breakfastideas #gurati #misal #usal

Matkichi Usal #reels #tasty #lunch #homemade

GIACOMINI APUNTÓ CONTRA LA CARRERA DOCENTE DE MILEI En comunicación con #LMDD, Diego Giacomini aseguró que él facilitó el ingreso de Javier Milei a la USAL y que su paso fue breve. Contrastó su propia trayectoria, con 30 décadas en la UBA, y sostuvo que Milei no tuvo una carrera docente ininterrumpida, mencionando también etapas cortas en otras universidades.

Sev Usal at home in USA❤️ Sev Usal Masala In a pan roast - 2 tbsp coriander seeds - 2 tbsp sesame seesds - 2 bay leaf - 8 peppercorns - 8 cloves - 1 medium cinnamon stick - 1.5 tbsp fennel seeds - 2 red chilli - 1 mace Now let it cool and put all this in grinder with - 1 tsp haldi - 1 tbsp Kashmiri red chilli - 1 tbsp red chilli - 1 tbsp mango powder - 1/2 tsp dry ginger powder - 1 tbsp coconut powder - 1 tbsp poppy seeds - 1 tbsp salt Grind everything well and make sev usal masala Now let make the whole recipe - soak 1 cup white dried peas overnight and boil it - Now take 4 medium onions and make fine paste - Take 12-15 garlic cloves and make fine paste - Take 2 medium tomatoes and make fine paste - Soak 3-5 whole red chilli in hot water for 1 hr and make fine paste - Now in a pan add 2 tbsp oil and sauté chopped 1 tbsp ginger garlic paste and 3 green chilli - Add onion paste and saute it well - Add tomato paste and saute it well - Now add boiled white peas with its water and cook for 5 minutes. - Add 3 tbsp sev usal masala - 1 tbsp coriander powder - Red chilli and salt if needed - Let it cook for 10 minutes and add 1 tsp lemon juice, chopped coriander and spring onion at the end Now for Tari - Take 2 tbsp oil - Add 12-15 garlic cloves paste - Add 3-5 soaked red chilli paste - Add 1 tbsp red chilli powder - Add 1/2 tbsp sev usal masala it increase the taste if you want - Add 2 tbsp water to adjust the consistency Plating - Take Pav and Usal in dish. Add tari, spring onion, coriander and sev on the usal. Squeeze lemon if needed. Mix well ans have it with pav😋❤️ #sevusal #vadodara #streetstyle #streetfoodathome #gujaratifood miralskitchen a2zcravings foodblogger miralsvlog boston ahmedabad vadodara_baroda { Gujarat, Sev Usal, Sev tari, tari, miralskitchen, a2zcravings, Ahmedabad, chef}

Sachin Tendulkar's favourite Alsande Usal.. #reels #food #recipe #sachintendulkar #reels

Did you know Matki/ moth beans have the highest iron content among all beans? When I got diagnosed as anaemic and started looking into traditional foods I could eat to increase my iron levels, I was delighted to find that matki, a staple in Marathi kitchens has the highest iron content- yes, more than rajma/ chole/ chana, whole moong/ masoor/ urad/ even soy with 10.8 mg of iron in just half a cup (100 gms).

The way we’ve been eating usal- by sprouting it further increases iron availability and absorption + as per my doctor’s advise, I cooked it in my mother-in-law’s old iron kadhai, which does make the colour turn darker (and a little less appetising), but hey, it’s a better trade-off than taking those hellish iron tablets, so I’ll take it. 

Here’s the recipe, try it!
 Serves 3 1/2 a cup of matki, soaked for 10-12 hours, and then strained and sprouted for another 10-12 hours.

Wash the sprouted matki

In a kadhai, heat 
 1.5 Tbsp oil (groundnut) and temper it with 
1/2 tsp mustard seeds A fat pinch of heeng 1/4 tsp turmeric powder 
6-7 curry leaves Tip in the sprouted moong, along with 1/2 tsp red chili powder/ more Add enough hot water to cover the matki, along with salt and let it cover and cook for 8-10 mins. 
I see a lot of people pressure cooking matki- why? It cooks so fast outside, pressure cooking kills the texture& flavour. 

Once cooked, add 1/2 tsp jaggery/ more to taste
1 tsp Goda Masala 2-3 Amsul petals- if you’re cooking in an iron vessel, avoid, since the iron leeches in the food more and makes the taste quite metallic. Add lime juice while serving for flavour & vitamin c which helps iron absorption. 
1/4 cup grated coconut (fresh ideal, else frozen) Let this simmer for 4-5 mins. Taste- see if you need more salt/ jaggery. Adjust as needed, add freshly chopped coriander and serve.e I grew up having this with rice and a dry bhaaji, but my new favourite way to have this is with some chopped tomatoes (add onions too if you like) + some shev which makes the perfect evening snack- like a healthy chaat.

[Matki, Marathi, Usal, sprouts, healthy food, recipes, vegetarian food] #marathifood #matki #usal #vegetarianrecipes

Fresh Vaal Usal, simple and comforting ❤️ Ingredients 2 tbsp coconut oil A pinch of hing 1 tsp mustard seeds 5–6 green chillies, slit 1 sprig curry leaves 500 g fresh vaal (lima beans), washed 1 tsp garlic paste 1/2 cup fresh grated coconut Salt to taste 2 tbsp chopped coriander 1 cup water (approx) 1 tsp sugar Juice of 1/2 lime Method Heat coconut oil in a pan. Add hing and mustard seeds and let them splutter. Add slit green chillies and curry leaves. Add the fresh vaal and sauté for 1–2 minutes. Pour in 1/2 cup water, cover and cook till the beans begin to soften. Add garlic paste, grated coconut, salt and chopped coriander. Mix well. Add another 1/2 cup water, cover and cook for about 5 minutes till the vaal is fully cooked. Add sugar and lime juice. Mix well and cook for another minute. Serve hot. ____________ vaal usal recipe, vaalachi usal, lima beans usal, Maharashtrian usal recipe, fresh vaal curry, coconut vaal recipe, traditional Maharashtrian food, Smita Deo recipes, simple Indian veg curry