Usal Pav Recipe | Misal Usal Recipe | Maharashtrian Sprouted Bean Curry | Traditional Indian Recipe | CHEF PEARLS

There are some dishes that feel like they belong in the heart of a Maharashtrian kitchen, and Usal Pav is certainly one of them.

Made with sprouted matki (moth beans), a fragrant onion-tomato masala and traditional Maharashtrian spices, Usal is hearty, spicy and full of flavour. It is commonly enjoyed with soft pav, chopped onion, coriander and a squeeze of lemon.

While Usal is an important part of Misal Pav, it is also delicious enough to enjoy on its own. Every home may prepare it slightly differently — some make it thick and dry, while others prefer plenty of spicy gravy.

This version keeps things simple and traditional, with the sprouts taking centre stage.

🍽️ RECIPE AT A GLANCE

*Includes sprouting time. If using ready sprouted matki, preparation takes about 15 minutes.

🌱 Ingredients

For the Usal

• 2 cups sprouted matki (moth beans)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of hing
• 8–10 curry leaves
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1½ tbsp Goda Masala or Maharashtrian Misal Masala
• ½–1 tsp red chilli powder
• ½ tsp coriander powder
• 1 tsp grated jaggery
• Salt, to taste
• 2½–3 cups water
• 2 tbsp fresh coriander, chopped

For Serving

• Pav
• Finely chopped onion
• Fresh coriander
• Lemon wedges
• Farsan or sev, optional
• Extra chilli oil or spicy tarri, optional

👩🍳 Method

1. Prepare the Matki

Wash the sprouted matki well.

Place it in a pressure cooker with enough water to cover the sprouts and a little salt.

Cook until the matki becomes tender but does not completely lose its shape.

Set aside.

2. Make the Tempering

Heat oil in a kadai over medium heat.

Add mustard seeds and let them crackle.

Add cumin seeds, hing and curry leaves.

Let them sizzle for a few seconds.

3. Cook the Onion and Tomato

Add the chopped onion.

Cook until soft and lightly golden.

Add ginger-garlic paste and cook for about a minute.

Add the chopped tomato and cook until it becomes soft and the oil begins to separate from the mixture.

4. Add the Spices

Lower the heat.

Add turmeric, Goda Masala or Misal Masala, coriander powder and red chilli powder.

Mix well and cook for about 1 minute.

Be careful not to burn the spices.

5. Add the Sprouts

Add the cooked matki and mix gently so the sprouts get coated with the masala.

Add jaggery and salt.

Pour in 2½–3 cups water and bring everything to a boil.

6. Simmer

Reduce the heat and cover the kadai.

Simmer for 10–15 minutes, stirring occasionally.

The gravy should become flavourful and slightly thick, while still having enough liquid to soak into the pav.

Taste and adjust the salt, chilli or jaggery if needed.

Finish with fresh coriander.

7. Warm the Pav

Slice the pav without cutting all the way through.

Warm them lightly on a tawa with a little butter or oil.

8. Serve

Spoon the hot Usal into a bowl.

Top with chopped onion, coriander and a little farsan or sev if desired.

Serve immediately with warm pav and lemon wedges.

For a spicier plate, pour a little tarri over the Usal just before eating.

👌 Chef's Tips

• Don't overcook the sprouts. They should be soft but still have some bite.
• Freshly sprouted matki gives the best texture.
• Goda Masala gives the Usal its distinctive Maharashtrian character.
• Cook the masala properly before adding the sprouts. This is where much of the flavour develops.
• A little jaggery helps balance the heat and spices without making the Usal sweet.
• Add farsan only when serving so it stays crunchy.
• If you prefer a thicker Usal, simmer uncovered for a few extra minutes.
• For a more fiery version, serve with extra tarri rather than making the entire curry excessively hot.

❤️ From Usal to Misal

Usal is wonderfully versatile.

Serve it simply with pav for a satisfying meal, or build a bowl of Misal by adding spicy tarri, farsan, onion, coriander and lemon.

That's one of the beautiful things about traditional Indian cooking — one humble preparation can become the foundation for an entirely different dish.

And when the warm Usal soaks into a soft piece of pav, with a little onion and lemon on top, you understand why this simple combination has remained a Maharashtrian favourite for generations.

Simple ingredients, bold flavours and a recipe that always makes you reach for another piece of pav. 💛

— Chef’s Journal by Chef Pearls 💛