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 serving
1114cal
39gprotein
145gcarbs
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)
A rustic, homestyle Punjabi chicken curry with a light, flavorful gravy. Tender chicken pieces simmered in an onion-tomato base with aromatic spices. Perfect with roti or steamed rice for a comforting meal.
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Tangy, perfectly spiced Sev Usal with soft pav – a soul-satisfying comfort food experience!
This gujarati dish is perfect for lunch. With 2031.2600000000002 calories and 87.96999999999998g of protein per serving, it's a nutritious choice 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.
621cal
42gprotein
40gcarbs
34gfat
Ingredients
750 g chicken (bone-in, curry cut pieces)
300 g onion (about 2 medium, finely chopped)
350 g tomato (about 3 medium, pureed)
2 tbsp ginger-garlic paste
0.5 cup curd (plain, full-fat, whisked until smooth)
4 tbsp mustard oil (can substitute with vegetable oil)
1 tsp cumin seeds
1 large bay leaf
4 whole cloves
3 whole green cardamom pods (lightly crushed)
1 whole black cardamom pod
1 inch cinnamon stick
0.5 tsp turmeric powder
1.5 tsp kashmiri red chili powder (adjust to your spice preference)
2 tsp coriander powder
1 tsp garam masala
1.5 tsp salt (or to taste)
2 cup hot water (for the gravy)
3 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics & Onions
Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it's slightly smoking, then reduce heat to medium. If using other oil, just heat it.
Add the whole spices: cumin seeds, bay leaf, cloves, green and black cardamoms, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhunao' step is crucial for the curry's authentic flavor and color.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
2
Build the Masala Base
Add the tomato puree to the pan. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring continuously to prevent burning.
3
Sear Chicken & Add Curd
Add the chicken pieces to the masala. Increase the heat to high and sauté for 5-7 minutes, ensuring the chicken is well-coated and lightly seared on all sides.
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes. This prevents the curd from splitting and ensures a smooth gravy.
4
Simmer the Curry
Pour in 2 cups of hot water and stir everything together, scraping the bottom of the pan to release any flavorful bits.
Bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
The gravy should be thin and flavorful, which is the signature of 'Tari Wala' chicken.
5
Finish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to meld and deepen.
Serve hot with fresh phulka, roti, naan, or steamed basmati rice.
