Sev Usal

4.84 from 6 votes

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Course: Main Course

Cuisine: Indian

Keyword: 20 mins Easy Recipe, Indian Street Food

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 185kcal

Author: Aayushi Patel

Equipment

Instant Pot / Pressure Cook
Heavy Bottom Pot

Ingredients

Boil the White Peas

1 Cup Dried White Peas
2.5 Cups Water
1 Tsp Salt

Make Sev Usal Masala

1 Tablespoon Coriander Seeds
1 Teaspoon Fennel Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Black Peppercorns
6-7 Cloves
1 small Cinnamon Stick
1 Star Anise
1 Teaspoon White Sesame Seeds
1 Tablespoon Kashmiri Red Chili Powder
¼ Teaspoon Turmeric
1 Teaspoon Dry Mango Powder
½ Teaspoon Dry Ginger Powder
½ Teaspoon Salt

For The Curry

4-5 Tbsp Peanut Oil
1 Tsp Cumin Seeds
⅛ Tsp Asafetida
6-7 Curry Leaves
1.5 Cups Onions Minced
2 Tbsp Garlic and green chili Minced
1 Tsp Salt
1.5 Tsp Red Chili Powder
½ Cup Tomato Puree
1 Tsp Coriander Powder
¼ Tsp Turmeric Powder
3 Tsp Sev Usal Masala
4-5 Cups Water
1 Tbsp Lemon juice

Toppings

Spring Onions
Red Onions
Sev Thick Plain Sev
Pav

Get Recipe Ingredients

Instructions

Boil The White Peas

Soak 1 Cup of dried white peas over night for 8-10 hours in 3 cups of water.
Now drain the water, and add the soaked white peas to your instant pot or pressure cooker. Add water and salt. Close the lids.
To pressure cook the white peas in the pressure cooker, cook them for 3 whistles. And let the pressure release naturally.
To Cook the white peas in the Instant Pot, Close the lid, and press on pressure cook. Pressure cook Manually on high Pressure for 5 mins.
Quick pressure release after 5-7 mins, once the white peas are cooked.

Make the Sev Usal Spice Powder

In a frying pan, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, a small cinnamon sticks, small star anise, and white sesame seeds. Roast on low flame until aromatic. let it cool. Add it to a spice grinder jar. Then add powdered spices and salt. Blend and make the spice blend. Skip this step if you already have sev usal masala.

For the Curry

In a heavy bottom pot, add oil.
Let the oil get hot. Once hot add cumin seeds, asafetida(hing) and curry leaves.
Then add minced onions(I used 1 and half onions and pulsed it in a food processor), garlic and green chilies, red chili powder and salt.
Cook the onions by sauteing frequesntly until the oil starts to seperate.
Now add the pureed tomato. I used one Roma tomato and pulse it in the food processor.
Then add, coriander powder, turmeric powder and sev usal masala. Mix everything well and cook until oil separates
Drain the water from the cooked white peas. You can save this water, and add to knead the dough or cook rice. It can make the curry starchy, so we won't be using this water.
Now add the cooked white peas. Mix everything well.
Add 4-5 Cups of Hot water and bring everything to boil.
Check for salt, and add some lemon juice.
Take the oil floating on the top of the curry out, in a bowl.
You can use this, as a topping, like chili oil
Serve it with side of pav, top the curry with sev, red onions and spring onions.

Notes

Sev Usal Masala

1 tablespoon Coriander seeds
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Peppercorns
6-7 Cloves
1 Small Cinnamon Stick
1 Small Star Anise
1 teaspoon White Sesame Seeds
1 tablespoon Kashmiri Red Chili Powder
¼ Turmeric
1 teaspoon Dry Mango Powder
½ teaspoon Dry Ginger Powder
½ teaspoon Salt

In a frying pan, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, a small cinnamon sticks, small star anise, and white sesame seeds. Roast on low flame until aromatic. let it cool. Add it to a spice grinder jar. Then add powdered spices and salt. Blend and make the spice blend.

Make sure you boil the dried white peas and stay whole, and not mushy. Cook them exactly as per the instructions.
You can tone down the spice by adding less chili powder.
Don't forget to squeeze some lemon juice after serving for the delicious kick!!

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