Usal Recipe Holy Cow Vegan Recipes

The cuisine of Maharashtra, my home state in India, showcases the many nourishing ingredients that grow in its rich soil, including coconut, millets, and a variety of legumes. In addition to the more familiar toor dal, urad dal, moong dal, masoor dal, chickpeas and black-eyed peas, legumes like vaal (hyacinth beans), kulith (horse gram), matki (moth beans) and vatana (dried peas) are regulars at the dinner table. Called “kadadhanye” or “bitter grains” in Marathi, legumes are particularly valued for their nourishing qualities and they are usually sprouted before being added to recipes, which makes them even healthier and easier to digest. Usal and misal are two delicious and beloved sprouts dishes from Maharashtra that I often make because they are as simple as they are nutritious.

What is usal?

An usal is a curry made with sprouted beans, most often mung beans and matki or moth beans. The beans are cooked, then mixed into a spicy sauce made of coconut, onions and/or tomatoes. Usal and misal are quite similar, although a misal is usually associated with street food, served with a soft bread roll called pav and plenty of “farsan”– delicious chickpea flour snacks. An usal is everyday food made regularly in home kitchens and served with rice and roti or chapati. An usal can be made saucy or not, depending on your preference. I like mine saucy. One quick note for those not completely familiar with Indian matki beans that are used traditionally for usal: they are slightly larger than mung beans and brown, and they cook up in a relatively short time, making this dish a lifesaver for busy cooks. You can easily find matki beans at your Indian grocer (I’ll also leave an affiliate link in the recipe box).

Why you will love this recipe

Nourishing and healthy. Sprouts contain higher levels of protein, fiber and other nutrients, compared to non-sprouted beans, and they are easier to digest. Tomatoes, onions and spices make this an even healthier dish. Delicious and different. Usal is not a dish you’d find at Indian restaurants, which usually serve only south Indian and north Indian foods. But if you love Indian food it’s a dish well worth making and eating. Easy. There are a few extra steps here with the sprouting and the blended masala, but they are by no means difficult. Once you’ve sprouted the beans (see recipe box for instructions if you’re new to sprouting) this recipe comes together easily, with a minimum amount of chopping needed. For an even quicker dish that’s similar, try this easy bean sprouts curry. Allergy-friendly. The usal recipe is soy-free, nut-free, gluten-free and vegan.

How to make usal

Storage instructions

Refrigerate: The usal can be stored in the fridge in an airtight container for up to five days. Freeze: Freeze the usal in a freezer-safe container for up to three months. Reheat: Thaw and reheat in a saucepan or microwave until warmed through. Usal should always be served hot.