Usal Pav Black Pea Street Snack Maharashtra

Method

1. 1

   Soak the legumes overnight: Wash 1 cup black-eyed peas or dried peas. Soak in 3 cups water for 8 hours or overnight. They will swell and roughly double in size. Drain after soaking.

2. 2

   Pressure cook: Pressure cook the soaked legumes with 2 cups fresh water for 3 to 4 whistles until just tender but not falling apart — they should hold their shape when pressed gently. Without a pressure cooker, boil for 30 to 40 minutes.

3. 3

   Heat oil and temper: Heat 3 tbsp oil in a heavy pan on medium. Add mustard seeds — wait for them to pop. Add curry leaves, asafoetida. Stir 10 seconds.

4. 4

   Cook onions deeply: Add finely chopped onions. Cook on medium heat for 12 minutes until very deep golden.

5. 5

   Add ginger, garlic and tomato: Add ginger paste and garlic paste — stir 2 minutes. Add chopped tomatoes — cook 6 minutes until soft and oil separates.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add the cooked legumes: Add the boiled black-eyed peas or peas along with 1/2 cup of their cooking liquid. Stir well to coat with the spice mixture.

8. 8

   Add water and simmer: Add 2 cups water and salt. Stir. Bring to a boil. Reduce heat. Cook uncovered for 10 minutes. Add garam masala. The usal should have a flowing, slightly thin curry consistency — not thick.

9. 9

   Toast the pav: Split the dinner rolls and toast them on a flat pan without oil for 1 minute until the cut side is lightly golden.

10. 10

    Assemble and serve: Ladle the hot usal into deep bowls. Top with a handful of sev, 2 tbsp raw chopped onion and fresh coriander. Squeeze lemon over the top. Serve with the toasted pav on the side for dipping.

11. 11

    Note: Usal Pav is found at small food stalls and worker canteens across Maharashtra. Unlike misal pav which is specifically sprouted beans, usal pav can use any dried legume — black-eyed peas, dried peas, chickpeas or a mixture. The thin, slightly spicy stock (called kat or tarri) that forms in the usal is what makes it most flavourful — it soaks into the pav and is what street food lovers specifically seek out.