Ussal Pav

Ussal Pav Recipe - A Vegetarian Delight from Thailand

Region / culture: Thailand | Preparation time: 8 hours (for soaking peas) | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ussal Pav is a popular Maharashtrian dish that consists of a spicy and flavorful white peas curry served with pav (bread rolls). It is a delicious and hearty dish that is perfect for breakfast, lunch, or dinner.

History

Ussal Pav has its origins in Maharashtra, India, where it is a staple dish in many households. It is a traditional recipe that has been passed down through generations and is loved for its rich flavors and comforting taste.

Ingredients

1 cup dry white peas, soaked for 8 hours
1 medium sized onion, chopped
1 pod garlic
0.5-inch piece ginger
1 tbsp dry coconut
1 tbsp badishap (fennel seeds)
2 tsp coriander seeds
1 tsp zeera
6-7 cloves
5-6 peppercorns
1 green elaichi
0.5 bada elaichi
1-inch stick cinnamon
3 red chillies

How to prepare

In a pan, heat oil.
Roast the onions until they turn brown and set them aside.
Roast all dry ingredients, except dry peas, until brown.
Add ginger, garlic, and roasted onions to the roasted ingredients and grind to a fine paste.
Pressure cook the dry peas until done.
Finely chop one tomato.
Lightly crush the garlic.
In a kadai, heat oil.
Add crushed garlic and curry leaves.
Fry until the garlic becomes brown.
Add the ground paste and fry until the oil shows up.
Add tomatoes and fry.
Add boiled peas and salt.
Cook until done.

Variations

Add vegetables like potatoes, carrots, or bell peppers to the curry for added flavor and nutrition.
Use black-eyed peas or chickpeas instead of white peas for a different twist on the dish.

Cooking Tips & Tricks

Soak the dry white peas for at least 8 hours before cooking to ensure they cook evenly and become tender.

- Roast the onions and dry ingredients until they are brown to enhance the flavor of the dish.

- Grinding the ginger, garlic, and onions together will create a smooth and flavorful paste for the curry.

- Be sure to cook the peas until they are soft and fully cooked to achieve the perfect texture for the dish.

Serving Suggestions

Ussal Pav is best served hot with pav (bread rolls) and a side of sliced onions, lemon wedges, and green chutney.

Cooking Techniques

Pressure cook the dry white peas until they are soft and fully cooked.

- Roast the onions and dry ingredients to enhance their flavors before grinding them into a paste.

Ingredient Substitutions

Use canned white peas instead of dry white peas for a quicker cooking time.

- Substitute fresh coconut for dry coconut if needed.

Make Ahead Tips

The curry can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Serve Ussal Pav in a bowl with the pav (bread rolls) on the side for a traditional presentation. - Garnish with fresh cilantro leaves and a sprinkle of garam masala for added flavor.

Pairing Recommendations

Ussal Pav pairs well with a side of steamed rice or jeera rice for a complete meal.

- Enjoy with a glass of buttermilk or a refreshing lemonade for a cooling contrast to the spicy curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Approximately 250 calories per serving

Carbohydrates

- Dry white peas: 35g

- Onion: 10g

- Tomato: 5g

- Pav (bread rolls): 30g

Fats

- Oil: 10g

- Dry coconut: 5g

Proteins

- Dry white peas: 15g

Vitamins and minerals

Garlic: Vitamin C, Vitamin B6, Manganese

- Ginger: Vitamin C, Vitamin B6, Potassium

- Tomato: Vitamin C, Vitamin K, Potassium

Alergens

This recipe contains gluten from the pav (bread rolls).

Summary

Ussal Pav is a nutritious dish that is rich in protein, fiber, vitamins, and minerals. It is a balanced meal that provides energy and essential nutrients for the body.

Summary

Ussal Pav is a delicious and nutritious dish that is perfect for any meal of the day. With its rich flavors and comforting taste, it is sure to become a favorite in your household. Enjoy this traditional Maharashtrian recipe with your family and friends!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Ussal Pav. It was a warm summer day, and I was visiting my dear friend Meera in her bustling kitchen. Meera was a talented cook, always experimenting with new flavors and ingredients. On that particular day, she was busy preparing a traditional Maharashtrian dish called Ussal Pav.

As I watched her work her magic in the kitchen, I was mesmerized by the aromas wafting through the air. The combination of spices and herbs filled the room with a tantalizing scent that made my mouth water. Meera noticed my curiosity and invited me to join her in preparing the dish.

She handed me a pot of soaked sprouts and instructed me to sauté them with onions, tomatoes, and a blend of spices. As I stirred the mixture, I could feel the flavors coming together, creating a delicious harmony of tastes and textures. Meera then added a generous amount of coconut and tamarind paste, giving the dish a unique and robust flavor profile.

Once the Ussal was ready, Meera served it piping hot with freshly baked Pav, a type of Indian bread. The combination of the spicy Ussal and the soft Pav was a match made in culinary heaven. I savored every bite, letting the flavors dance on my taste buds and ignite my senses.

From that moment on, I was hooked on Ussal Pav. I begged Meera to teach me her recipe, and she graciously agreed. She shared with me the secrets of creating the perfect Ussal, from the right balance of spices to the importance of slow cooking to enhance the flavors.

Over the years, I have perfected the recipe and made it my own. I have added my own twist by incorporating fresh herbs from my garden and experimenting with different types of sprouts. Each time I make Ussal Pav, it brings back memories of that sunny day in Meera's kitchen, where I first fell in love with this delicious dish.

As I grew older, I continued to expand my culinary repertoire, learning new recipes and techniques from friends, family, and even strangers. I collected recipes from cookbooks, magazines, and television shows, always eager to try something new and exciting in the kitchen.

One day, while browsing through an old cookbook, I stumbled upon a recipe for Ussal Pav that caught my eye. It was similar to Meera's version but with a few unique twists that intrigued me. I decided to give it a try and was pleasantly surprised by the results.

The recipe called for a blend of lentils and beans, which added a rich and hearty texture to the dish. It also included a dash of garam masala and chili powder, giving it a spicy kick that lingered on the palate. I loved how the flavors melded together, creating a symphony of taste that was both comforting and satisfying.

I shared my newfound recipe with friends and family, who were equally impressed by the bold flavors and exotic spices. They marveled at how such simple ingredients could come together to create such a complex and delicious dish. From that day on, Ussal Pav became a staple in my culinary repertoire, a dish that I would proudly serve to guests and loved ones alike.

As I look back on my journey with Ussal Pav, I am filled with gratitude for the people who have inspired me along the way. From Meera's kitchen to the pages of a cookbook, each recipe has taught me something new about the art of cooking and the joy of sharing a delicious meal with others.

I may not know where my next culinary adventure will take me, but one thing is for certain: Ussal Pav will always hold a special place in my heart as a reminder of the love and passion that I have poured into my cooking over the years. And for that, I am truly grateful.