A hearty Maharashtrian curry made with black chickpeas simmered in a fragrant coconut and spice paste. This rustic and protein-packed dish is perfect with hot chapatis or bhakri.
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Chanyachi Usal, Ladi Pav and Masala Omelette
Protein-packed Chanyachi Usal with fluffy pao and omelette - a homestyle comfort food for any time!
This goan dish is perfect for breakfast. With 854.9200000000001 calories and 33.94g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
0.5 tsp Turmeric Powder
1.5 tsp Goda Masala (adjust to taste)
1.5 tsp Salt (divided, adjust to taste)
1 tsp Jaggery (powdered, optional)
1 tsp Tamarind Paste (optional)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Soak and Cook Chickpeas
Rinse the black chickpeas and soak them in plenty of water for at least 8 hours or overnight.
Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
Pressure cook on high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 10 minutes. Allow the pressure to release naturally. The chickpeas should be tender but hold their shape.
2
Prepare the Vatan (Spice Paste)
While the chickpeas are cooking, prepare the paste. Heat a pan over low-medium heat and dry roast the grated coconut until it turns golden brown and aromatic, about 3-4 minutes. Remove and set aside.
In the same pan, add 1 tbsp of oil. Add the thinly sliced onion and sauté until it becomes a deep golden brown, about 7-8 minutes. Be patient, as this caramelization is key to the flavor.
Add the garlic cloves and ginger to the pan and sauté for another minute until fragrant.
Let the roasted mixture cool down completely. Transfer the coconut, onion, ginger, and garlic to a grinder jar. Blend to a smooth paste, adding 2-3 tablespoons of water as needed to help with grinding.
3
Make the Usal Curry
Heat the remaining 2 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
Add the mustard seeds and let them splutter. Follow with cumin seeds and hing, and sauté for 30 seconds.
Add the finely chopped small onion and cook until it turns soft and translucent, about 3-4 minutes.
Stir in the prepared vatan paste. Sauté for 5-7 minutes, stirring often, until the paste darkens, thickens, and you see oil separating from the sides.
Add the turmeric powder and Goda masala. Cook for another minute until the spices are fragrant.
4
Combine and Simmer
Add the cooked black chickpeas along with all their cooking water to the pot.
Stir in the remaining 1 tsp of salt, jaggery, and tamarind paste (if using). Mix everything thoroughly.
Bring the curry to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the chickpeas to absorb the flavors of the gravy.
5
Garnish and Serve
Check for seasoning and adjust salt or jaggery if needed. The gravy will thicken as it cools.
Garnish generously with freshly chopped coriander leaves.
Serve hot with jowar bhakri, chapati, or steamed rice.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
