This dish is made on steam without oil and spices, it has 4 types of pulses, high protein, King Maharaja was crazy about the taste.

Baghelkhand Usina Dish: The traditional kitchen of Vindhya region of Madhya Pradesh still attracts people with its desi taste. Usina is special among these, which is considered the cultural identity of Baghelkhand. This dish made from four types of pulses is cooked in steam without oil and spices. Usina was once considered the favorite dish of kings and emperors, even today it connects us to the tradition of the Bagheli Usina region.

Cook Gudiya Kushwaha told Local 18, mainly moong, urad, lentils and chana dal are used in making Usina. All these pulses are soaked a day before, then ground and a thick paste is prepared. Desi spices like doda, black pepper, salt, asafoetida and chilli leaves are added to this paste, which makes its taste special.

This dish is made on dry grass
Even today in rural areas it is prepared in the traditional way on the stove. A big pan is filled with water and dry grass is kept on top of it. Then it is offered in the stove. Women make small ball-sized tikkis by hand and arrange them on the grass. After this it is cooked in steam for about 14 to 15 minutes. This dish is eaten without frying. However, some people also like it lightly fried and fried with tomato or curd chutney.

High protein in it
Usina is made especially during the winter season. This delicious Bagheli flavor is definitely prepared in almost every house of Baghelkhand after a gap of one or two months. The special thing is that it does not contain much oil. Being prepared from many pulses, it is rich in high protein.

This dish is becoming popular
Today this usina is gradually becoming popular across the country. Many people are also preparing its curry and vegetables and serving it as the main meal. If you are also fond of desi, healthy and traditional food, then Bagheli Usina can be a perfect option for you, which has the aroma of culture along with taste.