Description

• The Usal: The foundation of the dish is a light curry made from sprouted moth beans (matki).
• The Kat or Rassa: This is the star element—a thin, blazing hot, and oil-topped spicy gravy poured generously over the sprouted beans.
• The Texture Layer: The dish is topped with a mountain of crunchy farsan (mixed fried farsan), finely chopped raw onions, fresh coriander, and a wedge of lemon.
• The Pav: It is served hot alongside soft, maska (buttered) or plain local bread rolls (pav) used to soak up the fiery gravy.