Shev Gathiya Usal

Name: Shev Gathiya Usal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1 cup matki (soaked overnight and sprouted); 3 cup water (for cooking usal); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 4 pcs garlic (cloves, crushed); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1 tsp jaggery (grated); 1 tbsp lemon juice; 3 tbsp coriander leaves (chopped); 0.5 cup shev (for topping); 0.5 cup gathiya (lightly crushed, for topping)

RATING

4.2/5(28)

TASTE SCORE

8/10

A lively Gujarati street-style usal with sprouted matki simmered in a spiced onion-tomato gravy and finished with crunchy shev and gathiya. Tangy, savory, and comforting, it works beautifully as a small meal or hearty snack.

PREP

20m

COOK

35m

SERVES

1 KATORI

387 cal

SERVINGS

METHOD · 9 STEPS

prep · ~1 min
Soak and sprout the matki.
Rinse the matki well, soak it overnight in plenty of water, then drain. Tie or cover it loosely and let it sprout until tiny shoots appear.
TIPShort, fresh sprouts cook faster and keep a pleasant bite in the usal.
pressure cook · ~15 min
Pressure cook the sprouted matki.
Add the sprouted matki and 2 cups water to a pressure cooker. Cook until tender but not mushy, about 2 whistles, then let the pressure drop naturally.
TIPDo not overcook the matki or the usal will lose its texture.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds 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 mixture.
1.Add onion and cook until soft and lightly golden, 5 to 6 minutes.
2.Add green chili, ginger, and garlic.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Mix well and cook for 1 minute.
simmer · ~12 min
Simmer the usal.
Add the cooked matki with its cooking liquid, the remaining 1 cup water, and jaggery. Simmer for 10 to 12 minutes until the gravy is flavorful and lightly thickened.
TIPKeep the gravy slightly loose because the shev and gathiya soak up liquid quickly.
mix · ~1 min
Finish with lemon juice and coriander.
Turn off the heat, then stir in lemon juice and half of the coriander leaves. Taste and adjust the tang with a few extra drops of lemon juice if needed.
assemble · ~2 min
Top with shev and gathiya.
Ladle the hot usal into serving bowls. Top each portion with shev, crushed gathiya, and the remaining coriander leaves just before serving so the topping stays crisp.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Use short-sprouted matki; long sprouts can turn softer and lose the pleasant bite this usal needs.
2
Cook the onions until lightly golden, not deeply browned, so the gravy stays bright and street-style rather than heavy.
3
Let the tomatoes turn fully pulpy before adding the cooked matki, or the gravy can taste raw and sharp.
4
Keep the final gravy slightly loose because shev and gathiya absorb liquid within minutes of topping.
5
Add lemon juice only after turning off the heat to keep its fresh tang clear and lively.
6
Top each bowl individually just before serving so the shev stays crisp while the gathiya softens slightly at the edges.
7
The usal base can be made a day ahead; reheat with a splash of water and add fresh toppings at serving time.