Sev Usal
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.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Soak and Cook the Peas
- b.Wash the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.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
Step 2
- a.Prepare the Usal Curry Base
- b.Heat 2 tbsp of oil in a large pot or kadai over medium heat. Add the cumin seeds and let them splutter.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate at the edges.
- f.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
Step 3
- a.Combine and Simmer the Usal
- b.Pour the cooked white peas along with their cooking water into the prepared masala.
- c.Add 1 additional cup of water, the remaining 1 tsp of salt, tamarind paste, and optional jaggery.
- d.Stir everything well to combine. Bring the curry to a boil.
- e.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
Step 4
- a.Prepare the Spicy Tari (Garlic Oil)
- b.While the usal simmers, heat the remaining 4 tbsp (1/4 cup) of oil in a small pan or tadka pan on low heat.
- c.Add the crushed garlic and sauté for 1-2 minutes until fragrant and light golden. Do not let it burn.
- d.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
Step 5
- a.Assemble and Serve
- b.To serve, ladle a generous amount of the hot usal into a serving bowl.
- c.Drizzle 1-2 teaspoons of the prepared tari over the usal (adjust to your spice preference).
- d.Top generously with a handful of thick sev, a spoonful of chopped onions, and a sprinkle of fresh coriander leaves.
- e.Serve immediately with lemon wedges on the side and soft pav, lightly toasted with butter if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is non-negotiable for a soft, even cook.
- 2The consistency of the usal should be like a thick soup, not a dry curry. Adjust water as needed during simmering.
- 3The 'tari' is extremely spicy. Add it sparingly at first. You can always add more.
- 4Use thick, crunchy sev like Ratlami or Gathiya. Fine sev (nylon sev) will become soggy instantly.
- 5For a richer flavor, you can add a paste of 1 tbsp of besan (gram flour) roasted in 1 tsp of oil to the curry base.
- 6Toasting the pav with butter or ghee enhances the overall experience.
Adapt it for your goals.
Ingredient Swap
You can make this dish with dried green peas (hara vatana) or even black-eyed peas for a different flavor and texture.
Jain VersionJain Version
To make it Jain-friendly, omit the onion, garlic, and ginger. Use asafoetida (hing) in the tempering and add grated cabbage or raw banana to the curry for body.
Healthier VersionHealthier Version
Reduce the amount of oil used for the tari, or skip it altogether. Use baked sev instead of fried sev to lower the fat content.
With PotatoesWith Potatoes
Add one boiled and cubed potato along with the cooked peas to make the curry even more hearty and filling.
Why this is on our healthy list.
Rich in Plant-Based Protein
White peas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the peas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Essential Minerals
This dish provides important minerals like iron, magnesium, and potassium from the peas and spices, which support energy production and cardiovascular health.
Frequently asked questions
Sev Usal can be a part of a balanced diet. The base curry made from white peas is rich in protein and fiber. However, the traditional preparation is high in calories and fat due to the generous use of oil for the 'tari' and the deep-fried sev topping. For a healthier version, reduce the oil and use baked sev.