Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food

Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food is a popular street food from Gujarat (India). It is served hot by assembling the ragda (spiced dried green peas curry) with green coriander chutney, date tamarind chutney, onions , spicy tari (gravy made with garlic, red chili powder and oil), coriander and thick gram flour sev (fried noodles). It is a complete meal and is vegan and can be enjoyed as a complete meal for lunch or dinner or light evening snack. It can be made in big quantity and can be served as a party food. Since it is spiced and served warm sev usal becomes a warm food especially during cold winter nights.

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Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food

Sev Usal / Spiced Dried Peas Curry / Gujarat Street Food is a popular street food from Gujarat (India). It is served hot by assembling the ragda (spiced dried green peas curry) with green coriander chutney, date tamarind chutney, onions , spicy tari (gravy made with garlic, red chili powder and oil), coriander and thick gram flour sev (fried noodles). It is a complete meal and is vegan and can be enjoyed as a complete meal for lunch or dinner or light evening snack. It can be made in big quantity and can be served as a party food. Since it is spiced and served warm sev usal becomes a warm food especially during cold winter nights.

Course Breakfast, brunch, curry, dinner, hotsnack, lunch, one meal dish, vegan

Cuisine Gujarati, Indian

Keyword breakfast, brunch, chaat, curry, dinner, driedgreenpeas, gujaratifood, gujaratirecipe, lightlunch, onemealdish, peas, pulses, streetfood, usal, vegan

Prep Time 20 minutes

Cook Time 40 minutes

8 hours

Servings 4 people

Calories 260kcal

Equipment

• bowl
• pressure cooker
• spatula
• wok or big pot with lid
• spoon
• knife
• small frying pan for tadka /tempering
• small bowl

Ingredients

Cooking peas for usal

• 1 cup dry green pea sukha lila vatana
• 2.5 cup water
• salt to taste

Gravy for usal

• 3 tbsp oil
• 1 tsp mustard seeds rai
• 1/2 tsp asafoetida hing
• 1/2 tsp turmeric powder haldi
• 3 small onion washed and fiinely chopped
• 2 tomato washed and finely chopped
• 1 tbsp garlic paste approximately 7-8 big cloves of garlic
• 1 tsp ginger chili paste paste made by grinding ginger and green chili together.
• 2 tsp coriander cumin powder dhania jeera powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 3 cup water
• 1 tbsp lemon juice
• salt to taste
• 1/4 cup coriander washed and chopped

Tari

• 10 cloves garlic coarsely crushed.
• 1/4 tsp cumin seed powder
• 1 tbsp oil
• 1/4 tsp asafoetida hing (optional)
• 1 tsp red chili powder or as per the spice level needed
• 1/4 cup water
• salt to taste

Assembling of usal

• 1/2 cup green peas usal gravy
• 1 tbsp date tamarind chutney optional
• 1/2 tbsp green coriander chili chutney
• 1.5 tbsp tari
• 2 tbsp usal sev
• coriander washed and chopped to garnish.

Instructions

Cooking peas for usal

• Wash and soak the dried green peas in water for 8 hours or overnight.
  
• Cook the soaked dried green peas with water and salt in the pressure cooker for 5-6 whistles on high heat and 2 whistles on low heat.
  

Gravy for usal

• Heat oil in a pan. Add mustard seeds and when they crackle add asafoetida.
  
• Add the chopped onions and saute till translucent and soft.
  
• Add ginger garlic paste. Saute.
  
• Add chopped tomatoes. Add some salt.
  
• Cook till the tomatoes soften.
  
• Add spices – turmeric powder, red chili powder, coriander cumin powder and garam masala.
  
• Saute till the spices are fragrant and the oil starts to release from the sides of the pan.
  
• 
• Add the pressure cooked dried green peas.
  
• Mix well.
  
• Now add water and salt and bring the mixture to boil on high heat.
  
• Simmer for 7-8 minutes on medium heat.
  
• Oil will start to float on the surface.
  
• Add chopped coriander and lemon juice.
  
• Mix well. The gravy for the usal is ready.
  

Tari

• In a bowl add coarsely crushed garlic. Add cumin seed powder and salt. Mix well.
  
• Heat oil in a pan. Add asafoetida and red chili powder.
  
• Add the crushed garlic mixture. Mix well.
  
• Add water to it and mix well.
  
• Boil for 3-4 minutes on medium heat.
  
• Remove the tari in the bowl. These tari can be refrigerated for a week and can be enjoyed with pav bhaji, misal, rice or pulao.
  

Assembling of usal

• Take a shallow bowl. Add half cup of the prepared green peas usal gravy in it.
  
• Add the 1 tbsp of date tamarind chutney, and 1/2 tbsp of tari in it.
  
• Add 1/2 tbsp of coriander chili green chutney, chopped onions, and 1 tbsp of tari.
  
• Sprinkle the usal sev, chopped coriander and serve the usal hot. You can have it plain or serve it with bun.
  

Nutrition

Calories: 260kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 1080mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2291IU | Vitamin C: 118mg | Calcium: 250mg | Iron: 8mg