USAL POHA /INDORI USAL POHA(homestyle)
USAL Poha Is a popular dish from the city of Indore in Madhya Pradesh India. This is the most loved street food there as well as fondly cooked at homes also. If you have had to visit Indore, you must have noticed the countless carts and small stalls on the roadside selling a dish USAL POHA. This is a combination of two traditional dishes on one plate. One is the Usal from Maharashtra and the other Poha or Pohay from Madhya Pradesh. This is a complete meal in itself in which cooked poha and sprouted moth bean(matki/dew bean) curry is served in layers as one dish. This is served with a few condiments that take its taste to the next level. These condiments include onions, coriander, lemon, farsan, a few nuts, and curd.
I have cooked the USAL in-home style which is less spicy in comparison to that fiery street food. This USAL goes well with buttery pav also but I have served this bean curry with Kanda Poha. Kanda Poha is cooked separately to serve with the USAL. This combination makes the USAL POHA
WHAT IS USAL?
Usal is a legume based curry with a thick consistency. Traditionally moth beans (matki, dew beans) are used after sprouting, but you can use whole mung or dried white peas as well. A combination of all the beans is also workable for this dish. Usal is less spicer with a special goda masala from Maharashtra. Goda masala is a mix of all the spices which make the regular garam masala with coconut and sesame seeds, so its flavor goes to the sweeter side. I replaced goda masala with regular garam masala. An addition of extra quantity of coconut helps to get that traditional taste
HOW TO SPROUT THE LEGUMES?
Sprouted beans are easily available in the stores, but sprouting at home is very hygienic.
Sprouting the beans or legumes is very easy to be done at home. Soaked beans are kept in the wet muslin cloth overnight in a warm place. The next morning you get the sprouted beans. In winters it takes more time to sprout. Though this is a time taking process but the best from the hygiene point of view
Prep time – 24 hours(preparation includes the sprouting of moth bean)
Cook time – 30-40 minutes (cook time includes making of Kanda poha also)
Course – Brunch/lunch/evening snack
Cuisine – Indian (Maharashtra, MP)
Author – Bharti Dhawan
MAIN INGREDIENTS REQUIRED
• Sprouted Moth Dal /Matki/ Dew Bean – 2 cups
• Water to boil moth dal- 4 cups
• Water for gravy – 2 cups
• Oil – 2 tbsp
• Onions – 1 large
• Tomatoes – 2 large
• Fresh coconut or desiccated coconut- 2-3 tbsp
• Ginger – 1-inch piece
• Garlic – 4-5 cloves
• Whole red chilies – 2-3
• Coriander leaves
• Curry leaves – 8-10
• Salt – 1+1 tsp
• Kashmiri red chilly powder – 2 tsp
• Haldi/turmeric powder – 1 tsp
• Dhania/coriander powder – 1 tsp
• Garam masala powder /Goda Masala- 1 tsp
• Hing/Asefotida – 1/2 tsp
• Amchur or tamarind paste – 1 tsp
• Jeera/cumin – 1 tsp
• Saunf/fennal – 1 tsp
• Rai/mustard seeds – 1 tsp
• Sugar or jaggery- 1 tsp
INGREDIENTS TO SERVE WITH USAL POHA
• Chopped onions and coriander leaves
• Pav (optional)
• Ginger Julianne
• Lemon wedges
HOW TO MAKE USAL POHA
1- Firstly, take a pressure cooker and add moth sprouts, water, salt, and turmeric. Close the lid and give 3-4 whistles. Allow the cooker to cool down completely
2- Now, prepare for the tadka. Heat 1 tbsp oil in a pan and add whole red chilies. Stir them and add coarsely chopped onions, ginger, and garlic cloves.
3- Bhunow/roast them until onions become little brown. Now add chopped/grated coconut.
4- Cook coconut for a while and add tomatoes. Cook tomatoes until softened. Switch off the flame and allow the masala to cool down
5- Grind the Onion-tomato masala into paste and keep aside
6- In the same kadahi, heat 1 tbsp oil and add mustard seeds, jeera, saunf, hing, and curry leaves. Stir for a while and add salt, red chilly powder, coriander powder, garam masala. Bhunow/roast masala for a while
7- Add Onion-tomato paste and stir until masala leaves oil on sides.
8- Add boiled moth beans with its water
9- Now add 2-3 cups of water for the gravy and allow to boil for 15 minutes by covering with a lid. Keep the flame at medium
10- Finely add amchur powder/tamarind paste and sugar/ jaggery. Stir to mix well. Add lots of chopped coriander leaves.
11- Yummy USAL is ready to serve as a layering dish with kanda poha as a base, then usal as 2nd layer. Top this with onions and farsan. Sprinkle the fresh coriander and juice of a half lemon