Chef Ranveer Brar on how Aswaad restaurant at Dadar offers delicately flavoured Maharashtrian fare that is made with minimal spices and oil
Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in his new show, The Great Indian Rasoi, on Zee Khana Khazana.
Chef Ranveer Brar
In a four-part series exclusively for sunday mid-day, the chef travels to four restaurants across the city that serve authentic regional food and shares with readers his favourite recipes that he tasted at these eateries.
Here, he visits Aswaad at LJ Road, Dadar, to find how the restaurant rustles up magic with its usal dish.
Kalya Vatanyachi Ussal
>> 1 cup dried black peas (kale vatane)
>> 1 tsp tamarind pulp
>> 1 tsp sugar
>> 1 tsp garam masala powder
>> 2 tbsp chopped coriander leaves
For the masala:
>> 2 medium onions sliced
>> ½ cup grated dry coconut
>> ½ tsp chopped ginger
>> 2 to 3 pods of garlic
>> ½ tsp turmeric
>> 1 tsp coriander powder
>> 2 tsp red chili powder
>> ¼ tsp cinnamon powder
>> 1 big cardamom (badi elaichi)
>> 2 to 3 cloves
>> ½ tsp dry fenugreek leaves
>> 1 tbsp oil
>> Salt to taste
>> Soak black peas in water overnight. The next day, drain the water and add 3 cups of water and salt to it. Pressure cook till three to four whistles.
>> Heat oil in non-stick pan and sauté onions, spices, ginger and garlic on medium flame until the onions turn light brown. Add grated coconut and sauté the mixture. Ensure the coconut doesn’t get burnt.
>> Take off the mixture from the heat, let it cool slightly, add some water to it and then grind it to a fine paste.
>> In another deep pan put cooked black peas and coconut paste and bring it to a boil. Once it starts boiling, add tamarind pulp and sugar and simmer for another two minutes. Add salt and garam masala and stir the mixture well.
>> Turn off the heat and garnish the usal with chopped coriander leaves. Serve hot with pav or bhakri.
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