Sev Usal
Veg
Vegan
A bowl of spicy, tangy sprouted moth bean curry (usal) piled with crunchy sev, diced raw onion, tomato, fresh coriander, and drizzled with green and tamarind chutneys — a beloved Gujarati and Maharashtrian street food that blurs the line between snack and meal.
Cuisines
Gujarati
Malwi
Maharashtrian
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | dried white peas |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 cup | chopped onions |
| 1 cup | chopped tomatoes |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 cups | sev |
| 1 tablespoon | lemon juice |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 Soak the dried white peas overnight or for at least 8 hours.
- 2 Drain and rinse the soaked peas, then pressure cook them with 2 cups of water for 3-4 whistles or until soft.
- 3 In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
- 4 Add chopped onions and sauté until they turn golden brown.
- 5 Stir in chopped tomatoes and cook until they become soft and mushy.
- 6 Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
- 7 Add the cooked peas along with the cooking water. Mix and let it simmer for 10-15 minutes.
- 8 Adjust the consistency by adding more water if needed and season with salt.
- 9 Just before serving, add lemon juice and garnish with chopped coriander leaves.
- 10 Serve hot with a generous topping of sev.
Tips
For a spicier version, increase the amount of red chili powder or add green chilies.