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Are you ready to tantalize your taste buds with an authentic Gujarati dish? Look no further than the delightful Sev Usal recipe! This flavorful and spicy street food delicacy hails from the western state of Gujarat in India. Sev Usal is a delicious combination of chickpeas, onions, tomatoes, spices, and, of course, the signature crispy sev topping.

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Sev Usal is more than just a delicious street food snack. It’s a cultural experience that brings people together to savor the authentic flavors of Gujarat.

Whether enjoyed on the streets of bustling markets or prepared at home, Sev Usal showcases the rich culinary heritage of the region and its love for bold and vibrant flavors.

Table of Contents

About Sev Usal recipe :

For the Sev Usal recipe, heat oil in a pan and add cumin seeds and mustard seeds. Sauté slit green chilies, finely chopped onions, and ginger-garlic paste. Add chopped tomatoes, turmeric powder, red chili powder, and Sev Usal masala. Stir in drained white peas and season with salt. Simmer until thick. Garnish with coriander leaves and serve hot in bowls, topped with sev and a squeeze of lemon.

One of the highlights of Sev Usal is the addition of Sev, which not only adds a delightful crunch but also enhances the overall taste of the dish.

Here we will guide you through a quick and easy Sev Usal recipe in the comfort of your own kitchen.

Ingredients:

For the Sev Usal recipe, you will need the following ingredients:

For the Sev Usal curry

1 cup dried white peas
5-6 tbsp oil
4 chopped onions
5 chopped tomatoes
1 tablespoon ginger-garlic paste
2 tbsp red chili powder
1 tbsp usal masala or pav bhaji masala
1/2 tsp turmeric powder
Salt to taste
Water as required
Spring onion for garnishing (optional)
Fresh coriander leaves for garnishing

For serving

Sev
Lemon wedges
Pav

How to make Sev Usal?

Firstly, rinse the 1 cup of dried white peas thoroughly under running water. Soak them in water overnight or for at least 5-6 hours.

Then drain the soaked peas and transfer them to a pressure cooker.

After that, add enough water to cover the peas and salt to taste. Cook them until soft and tender.

This usually takes around 4-5 whistles on medium heat. Once cooked, set aside.

Now put chopped onions in the mixer jar and make a paste by grinding it.

Heat 5-6 tbsp of oil in a pan and add onion paste. Cook it.

Now, it’s time to add the ginger-garlic paste and cook until the raw aroma disappears.

In the meantime, make a paste of tomatoes by grinding it.

Then add tomato paste and mix it properly.

After that, add 2 tbsp red chili powder, 1 tbsp Usal masala or pav bhaji masala, 1/2 tsp turmeric powder, and salt to taste. Stir well to combine all the flavors.

Then add water as required and mix well. Increase the heat to high and bring the mixture to a boil.

Once it starts boiling, reduce the heat to low and add cooked peas. Mix everything together.

Cover the pan with a lid and allow the curry to simmer for about 10-15 minutes or until the flavors meld together.

Once the Sev Usal reaches a thick consistency, turn off the heat. Garnish it with freshly chopped coriander leaves or spring onions.

To serve, ladle the hot Sev Usal curry into individual bowls. Top it generously with sev, ensuring it covers the entire surface.

Serve Sev Usal with pav. Tear off a piece of the pav, dip it into the flavorful curry, and relish the combination of textures and flavors.

Tips to make perfect Sev Usal

If you are using dried white peas instead of canned ones, make sure to soak them overnight or for at least 5-6 hours.

The Sev topping adds a delightful crunch and texture to the dish. Sprinkle a generous amount of sev just before serving to maintain its crispiness.

You can choose from various types of sev, such as plain, spicy, or flavored, depending on your preference.

Don’t forget to garnish your Sev Usal with fresh coriander leaves and a squeeze of lemon. These additions not only enhance the flavors but also add a vibrant and refreshing element to the dish.

Sev Usal is best enjoyed when served hot. Serve it immediately after garnishing with sev to preserve its textures and flavors.

More recipes,

RECIPE CARD

Quick Sev Usal Recipe: Ready in Minutes

Course: SnacksCuisine: Gujarati, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Are you ready to tantalize your taste buds with an authentic Gujarati dish? Look no further than the delightful Sev Usal recipe! This flavorful and spicy street food delicacy hails from the western state of Gujarat in India. Here we will guide you through a quick and easy Sev Usal recipe in the comfort of your own kitchen.

Ingredients :

For the Sev Usal curry
1 cup dried white peas
5-6 tbsp oil
4 chopped onions
5 chopped tomatoes
1 tablespoon ginger-garlic paste
2 tbsp red chili powder
1 tbsp usal masala or pav bhaji masala
1/2 tsp turmeric powder
Salt to taste
Water as required
Spring onion for garnishing (optional)
Fresh coriander leaves for garnishing
For serving
Sev
Lemon wedges
Pav

Directions

Firstly, rinse the 1 cup of dried white peas thoroughly under running water. Soak them in water overnight or for at least 5-6 hours.
Then drain the soaked peas and transfer them to a pressure cooker.
After that, add enough water to cover the peas and salt to taste. Cook them until soft and tender.
This usually takes around 4-5 whistles on medium heat. Once cooked, set aside.
Now put chopped onions in the mixer jar and make a paste by grinding it.
Heat 5-6 tbsp of oil in a pan and add onion paste. Cook it.
Now, it’s time to add the ginger-garlic paste and cook until the raw aroma disappears.
In the meantime, make a paste of tomatoes by grinding it.
Then add tomato paste and mix it properly.
After that, add 2 tbsp red chili powder, 1 tbsp Usal masala or pav bhaji masala, 1/2 tsp turmeric powder, and salt to taste. Stir well to combine all the flavors.
Then add water as required and mix well. Increase the heat to high and bring the mixture to a boil.
Once it starts boiling, reduce the heat to low and add cooked peas. Mix everything together.
Cover the pan with a lid and allow the curry to simmer for about 10-15 minutes or until the flavors meld together.
Once the Sev Usal reaches a thick consistency, turn off the heat. Garnish it with freshly chopped coriander leaves or spring onions.
To serve, ladle the hot Sev Usal curry into individual bowls. Top it generously with sev, ensuring it covers the entire surface.
Serve Sev Usal with pav. Tear off a piece of the pav, dip it into the flavorful curry, and relish the combination of textures and flavors.

Notes

If you are using dried white peas instead of canned ones, make sure to soak them overnight or for at least 5-6 hours.
The Sev topping adds a delightful crunch and texture to the dish. Sprinkle a generous amount of sev just before serving to maintain its crispiness.
You can choose from various types of sev, such as plain, spicy, or flavored, depending on your preference.
Don’t forget to garnish your Sev Usal with fresh coriander leaves and a squeeze of lemon. These additions not only enhance the flavors but also add a vibrant and refreshing element to the dish.
Sev Usal is best enjoyed when served hot. Serve it immediately after garnishing with sev to preserve its textures and flavors.

We hope you enjoy making and savoring this delightful Sev Usal recipe! Don’t forget to leave a comment below and let us know how it turned out for you. Share this Sev Usal recipe with your friends and family, and spread the joy of Gujarati cuisine. Happy cooking and happy sharing!

Images by, Sheetal’s Kitchen – https://youtu.be/-G78iYjFmoY