Sev Usal

Love Indian street food? Try Sev Usal. This Gujarati classic mixes tender white peas in a flavorful gravy, topped with crunchy sev. Perfect for a quick, satisfying meal.

Ingredients

• 1.5 cups dried white peas
• 2 medium onions
• 3 medium tomatoes
• 1 large green chili
• 8 cloves garlic
• 2.5 centimeters fresh ginger
• 6 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 0.75 teaspoon turmeric powder
• 2 tablespoons red chili powder
• 2 tablespoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 4 tablespoons tamarind pulp
• 2 tablespoons jaggery powder
• 2 teaspoons salt
• 2 tablespoons fresh cilantro
• 250 grams fine sev
• 8 slices bread

Instructions

1. Wash 1.5 cups dried white peas thoroughly and soak them in enough water overnight or for at least 8 hours. Drain the soaked peas and set aside.
2. Finely chop 1 medium onion. Roughly chop 2 medium tomatoes, 1 large green chili, 8 cloves garlic, and 2.5 centimeters fresh ginger. Set aside for making the paste.
3. In a blender, combine the roughly chopped tomatoes, green chili, garlic, and fresh ginger with 0.5 cup water and blend into a smooth paste. Set aside.
4. Heat 3 tablespoons cooking oil in a large pot or pressure cooker over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida, and sauté for a few seconds until fragrant.
5. Add the finely chopped 1 medium onion to the pot and cook until it turns translucent and light golden brown, about 5-7 minutes.
6. Pour in the tomato-ginger-garlic-chili paste from the blender. Cook the paste for 5-7 minutes, stirring occasionally, until the oil separates from the paste.
7. Add 0.75 teaspoon turmeric powder, 2 tablespoons red chili powder, 2 tablespoons coriander powder, 1 teaspoon cumin powder, and 0.5 teaspoon garam masala. Mix well and cook for 2 minutes, stirring constantly to prevent burning.
8. Add the soaked and drained white peas to the pot. Add 4 cups water, 4 tablespoons tamarind pulp, 2 tablespoons jaggery powder, and 2 teaspoons salt. Mix everything well.
9. If using a pressure cooker, close the lid and cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). If cooking in a pot, cover and simmer on low heat for 45-60 minutes, or until the peas are tender.
10. Once the peas are cooked and tender, gently mash a few peas with the back of a spoon to thicken the gravy slightly. Check for seasoning and adjust salt or jaggery if needed.
11. Finely chop the remaining 1 medium onion and 2 tablespoons fresh cilantro for garnish. Keep 250 grams fine sev ready.
12. To serve, ladle the hot sev usal gravy into individual serving bowls. Top generously with the finely chopped 1 medium onion and 2 tablespoons fresh cilantro. Sprinkle a generous amount of 250 grams fine sev over the top.
13. Serve immediately with 8 slices bread, lightly toasted or plain, on the side for dipping.

View the interactive Sev Usal recipe