Harabharyachi Usal is a Maharashtrian dish made with garbanzo beans, these beans could be either green or brown.
Today we are at the alphabet H, and I have chosen to share the recipe of Harbharyachi Usal, which is a protein-packed dish normally served for either breakfast or as a snack. The dish can be dry or with gravy. It’s normally served with pav, which is the local bun here, though it’s also served with rice, roti or poori. I served it as a curry for the Maharashtrian Rustic Thali.
Harbharyachi Usal can be made with fresh green garbanzo beans or even with dry green or brown ones. If using any dry beans one should soak them overnight, as it becomes easier to prepare the dish. If using the fresh beans one can simply rinse them well and go ahead by seasoning and then cooking further.
Fresh green garbanzo beans have a very delicious flavour and are available here only in winters, so do try this dish with these fresh ones. I have used these fresh beans to make Curry, Chaat and even Nimona.
Tamarind and coconut both are essential ingredients for this Usal, so do not substitute or skip them. Jaggery, however, is optional. To be frank I Iike spicy so I normally skip the sugar/jaggery in recipes where it’s optional. So, if you like a dish with a mix of sweet and sour, please add jaggery it will taste really good.
Recipe Source: Kaumudi Marathe
3 cups shelled fresh garbanzo beans / 1 cup dried green garbanzo beans ( soaked overnight )
1 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
Marble-sized ball jaggery, grated
1/2 cup fresh coconut, grated
3 tsp tamarind pulp
2 tbsp oil
3/4 tsp mustard seeds
1 tsp ginger – garlic paste
1/4 tsp turmeric powder
If using dried beans, cook with 3 cups of water, with salt until tender.
Alternatively use a pressure cooker, one whistle and then simmer for 10mins.
Drain and set aside.
For fresh beans, simply rinse underwater.
Add mustard seeds, stir in ginger garlic paste and asafoetida.
Add turmeric powder and immediately add the beans.
Saute for 3-4 minutes.
Add 1/2 cup of water and cook, so that the seasoning is absorbed by the beans.
Mix in the coriander, cumin powder, salt and jaggery. Cook for another 5-7 minutes.
Finally, add the coconut and tamarind and again cook for 5-7 minutes.
Add water as required.
This can be served as a dry snack or as a curry with gravy.
Garnish with coconut, coriander and chillies.
Here are the recipes under the A – Z series of Thali Recipes –