Usal Pav (Maharashtrian Style)
Maharashtra, India
Sprouted beans simmered in a robust, homemade goda-masala gravy (kat), finished with onion, coriander and lemon, served with soft pav — Maharashtra's beloved street classic, made the home way.
What goes in
- Sprouted matki (moth beans) / mixed sprouts
- Onion-tomato-goda masala base
- Homemade kat (spiced gravy)
- Pav, lemon, coriander, farsan (optional)
How we cook it
Beans are sprouted in-house over two days, then simmered — not pressure-blasted — so they stay whole; the kat is built on freshly ground dry coconut and goda masala.
Best served with
Ladi pav, chopped onion, lemon wedge, and a spoon of farsan on top.
Why it's homely
Usal is Sunday-morning food in Maharashtrian homes; ours tastes of the misal houses of Pune and Kolhapur without the oil slick.
Why it's healthy
Sprouting multiplies vitamins and makes protein more available — this is one of India's great high-protein street dishes.
Easy on digestion
Sprouted, well-simmered beans are far gentler than un-sprouted pulses, and we keep the tarri (oil layer) restrained.
Want Usal Pav (Maharashtrian Style) on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.