A popular street food from Gujarat, this dish features a spicy white pea curry (ragda) loaded with crispy sev, chopped onions, and a fiery garlic chutney. It's a flavor explosion in every bite, perfect for a hearty snack or light meal.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1.5 cups
1121cal
39gprotein
148gcarbs
Ingredients
1.5 cup Dried White Peas (also known as safed vatana, soaked overnight)
1 medium Onion (finely chopped)
2 medium Tomatoes (pureed)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
6 tbsp Vegetable Oil (divided for usal and tari)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color in the usal)
Soul-satisfying Sev Usal, perfectly spiced and tangy – a protein-packed meal that truly hits the spot!
This gujarati dish is perfect for lunch or snack. With 1121.18 calories and 38.96g of protein per serving, it's a muscle-gain option for your meal plan.
46gfat
1.5 tsp Coriander Powder
1 tbsp Sev Usal Masala (or Goda Masala)
0.75 tsp Garam Masala
1 tbsp Tamarind Paste
1 tsp Jaggery (grated, optional)
1.5 tsp Salt (or to taste)
4 cup Water (for cooking peas and gravy)
8 pcs Garlic Cloves (coarsely crushed, for tari)
1.5 tbsp Red Chili Powder (hot variety, for tari)
2 cup Thick Sev (such as Ratlami Sev, for topping)
0.25 cup Coriander Leaves (chopped, for garnish)
1 pcs Lemon (cut into wedges, for serving)
8 pcs Pav (soft bread rolls, for serving)
Instructions
1
Soak and Cook the Peas
Wash the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Let the pressure release naturally before opening.
2
Prepare the Usal Curry Base
Heat 2 tbsp of oil in a large pot or kadai over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate at the edges.
Add all the dry spice powders: turmeric, Kashmiri red chili powder, coriander powder, sev usal masala, and garam masala. Mix well and cook for another minute.
3
Combine and Simmer the Usal
Pour the cooked white peas along with their cooking water into the prepared masala.
Add 1 additional cup of water, the remaining 1 tsp of salt, tamarind paste, and optional jaggery.
Stir everything well to combine. Bring the curry to a boil.
Reduce the heat to low, cover, and let it simmer for 10-12 minutes for the flavors to meld. Lightly mash some peas against the side of the pot to naturally thicken the gravy. Adjust water if the gravy is too thick.
4
Prepare the Spicy Tari (Garlic Oil)
While the usal simmers, heat the remaining 4 tbsp (1/4 cup) of oil in a small pan or tadka pan on low heat.
Add the crushed garlic and sauté for 1-2 minutes until fragrant and light golden. Do not let it burn.
Turn off the heat. Let the oil cool for 30 seconds, then add the hot red chili powder. Stir quickly to infuse the color and flavor into the oil. This spicy oil is the 'tari'.
5
Assemble and Serve
To serve, ladle a generous amount of the hot usal into a serving bowl.
Drizzle 1-2 teaspoons of the prepared tari over the usal (adjust to your spice preference).
Top generously with a handful of thick sev, a spoonful of chopped onions, and a sprinkle of fresh coriander leaves.
Serve immediately with lemon wedges on the side and soft pav, lightly toasted with butter if desired.
