gujaratiMediumveganvegetariandairy freenut free

Sev Usal

Name: Sev Usal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup dried white peas (soaked overnight and drained); 3 cup water (for pressure cooking peas); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 6 pcs curry leaves; 1 pinch asafoetida; 2 pcs onion (medium, 1 finely chopped for curry and 1 finely chopped for topping); 1 inch ginger (finely grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1 tsp jaggery (grated); 2 tbsp lemon juice (1 tbsp for curry and 1 tbsp for topping); 1 cup sev (nylon sev or regular thin sev, for topping); 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(137)

TASTE SCORE

8/10

A street-style Gujarati snack built from a mildly spicy dried pea curry topped with crunchy sev, onion, cilantro, and lemon. It is hearty, tangy, and full of texture, making a small bowl feel especially satisfying.

PREP

20m

COOK

35m

SERVES

1 KATORI

457 cal

SERVINGS

METHOD · 8 STEPS

prep · ~1 min
Soak the white peas.
Rinse the dried white peas well, soak them in plenty of water overnight, then drain before cooking.
TIPA long soak helps the peas cook evenly and keeps the usal creamy instead of grainy.
pressure cook · ~25 min
Pressure cook the white peas.
1.Add the soaked white peas and 3 cups water to a pressure cooker.
2.Add 0.25 tsp of the salt and stir once.
3.Cook for 4 to 5 whistles until the peas are soft but still holding shape.
4.Let the pressure release naturally, then lightly mash a few peas to thicken the curry.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds, curry leaves, and asafoetida.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~7 min
Cook the onion and aromatics.
1.Add 1 chopped onion to the pan and cook until lightly golden.
2.Add ginger, garlic, and green chili.
3.Cook until the raw smell fades and the mixture smells savory.
saute · ~7 min
Cook the tomato and spices.
1.Add the chopped tomatoes and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
3.Cook for 1 to 2 minutes so the masala loses its raw edge.
simmer · ~15 min
Simmer the usal.
1.Add the cooked white peas with their cooking liquid to the pan.
2.Pour in 2 cups water to make a spoonable gravy.
3.Add the remaining salt, jaggery, and 1 tbsp lemon juice.
4.Simmer gently until the flavors blend and the gravy thickens slightly.
TIPSev usal should be loose enough to soak up the sev, not as thick as a dry ragda.
assemble · ~3 min
Assemble each serving.
1.Spoon the hot usal into 4 katoris.
2.Top each bowl with some chopped onion.
3.Add a generous layer of sev and sprinkle over coriander leaves.
4.Finish with the remaining lemon juice.
serve
Serve right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the white peas until creamy inside but not burst apart; whole peas give Sev Usal its classic texture.
2
Lightly mash only a small portion of the cooked peas so the gravy thickens without turning pasty.
3
Let the onion-tomato masala cook until the oil separates slightly; this prevents a raw, sharp curry base.
4
Keep the gravy a little loose before serving, because the sev quickly absorbs liquid and thickens the bowl.
5
Add sev only at the last moment if you want it crisp; for softer street-style texture, let it sit 30 seconds.
6
Store the usal and toppings separately, then reheat the curry and assemble fresh to keep the sev crunchy.
7
Taste after adding jaggery and lemon juice; Sev Usal should feel balanced, not distinctly sweet or sour.