Sev Usal

Indian CUISINE

Sev Usal, yet another spicy and tempting Indian snack made with ragda, is a must-try Indian chaat if you like a taste of healthy ragda. One can make the best sev usal at home by just topping up ragda with boiled potatoes, grated carrot, chopped onions, and lots of sev. The additional garnishing of flavorful green coriander chutney, sweet and tangy date tamarind chutney and spicy garlic chutney makes this Gujarati snack a delightful and palatable experience

Total Time

35 Minutes

Cuisine

Indian

Ingredients

14 Ingredients

Calories

310

Step 1

Wash and Soak one cup of dehydrated white peas in two cups of water for approximately 4-5 hours.

Step 2

After soaking, strain the water, wash it one more time, and cook it in a pressure cooker for 8-10 whistle. Peas should be cooked soft and not mushy.

Step 3

Heat 2-3 tablespoons of oil in a cauldron. Add 2 tablespoons of ginger garlic paste and cook it for a couple of minutes.

Step 4

Switch off the flame and add one to two teaspoons of red chili powder and cook it for a couple of minutes. Transfer it to a bowl.

Step 5

Take another pan and heat 3-4 teaspoons of oil in it. Add a teaspoon of mustard seeds, Cumin seeds and let them splutter.

Step 6

Add a teaspoon of ginger garlic paste. 2-3 slit green chilies and cook for a minute.

Step 7

Add ½ teaspoon Asafoetida, and a cup of finely chopped onion. Cook it till such a time till they turn golden brown.

Step 8

Sprinkle salt to taste and then add a finely chopped tomato and cook them till they turn soft. Mash them well.

Step 9

Add a teaspoon of red chili powder, half a teaspoon of turmeric powder, a teaspoon of coriander, and cumin powder, and garam masala. Mix them well.

Step 10

Add the cooked white peas and mashed potato. Next, add two glasses of water, give it a mix and cook it for 5-7 minutes.

Step 11

Serve the gravy in a serving bowl, Add the red chili-ginger garlic gravy prepared in step 4 on top of it.

Step 12

Serve it hot with sev and pav . Garnish with Spring onion greens and coriander leaves. And top it with some sev or gathiya.

1 Cup Dehydrated white peas
4 Tbsp Oil
1 Tbsp Ginger garlic paste
1/2 Tsp Asafoetida
1 Cup Onion
1 Tomato
1/2 Tsp Turmeric powder
1 Tsp Coriander powder
1 Tsp Cumin powder
2 Tsp Red chili powder
1 Potato boiled and mashed
1/2 Tsp Mustard Seeds
1 Green Chillies
1/2 Tsp Garam Masala
1 Cup Ratlami Sev

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Indian CUISINE

Sev Usal

Total Time

Cuisine

Ingredients

Calories

Step 1

Wash and Soak one cup of dehydrated white peas in two cups of water for approximately 4-5 hours.

Step 2

After soaking, strain the water, wash it one more time, and cook it in a pressure cooker for 8-10 whistle. Peas should be cooked soft and not mushy.

Step 3

Heat 2-3 tablespoons of oil in a cauldron. Add 2 tablespoons of ginger garlic paste and cook it for a couple of minutes.

Step 4

Switch off the flame and add one to two teaspoons of red chili powder and cook it for a couple of minutes. Transfer it to a bowl.

Step 5

Take another pan and heat 3-4 teaspoons of oil in it. Add a teaspoon of mustard seeds, Cumin seeds and let them splutter.

Step 6

Add a teaspoon of ginger garlic paste. 2-3 slit green chilies and cook for a minute.

Step 7

Add ½ teaspoon Asafoetida, and a cup of finely chopped onion. Cook it till such a time till they turn golden brown.

Step 8

Sprinkle salt to taste and then add a finely chopped tomato and cook them till they turn soft. Mash them well.

Step 9

Add a teaspoon of red chili powder, half a teaspoon of turmeric powder, a teaspoon of coriander, and cumin powder, and garam masala. Mix them well.

Step 10

Add the cooked white peas and mashed potato. Next, add two glasses of water, give it a mix and cook it for 5-7 minutes.

Step 11

Serve the gravy in a serving bowl, Add the red chili-ginger garlic gravy prepared in step 4 on top of it.

Step 12

Serve it hot with sev and pav . Garnish with Spring onion greens and coriander leaves. And top it with some sev or gathiya.

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