Sev Usal Recipe | Famous Gujarati Street Food Sev Usal | Dried Green Peas Curry | Zeel's Kitchen

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Ingredients:
Dried green peas - ½ cup
Onion - 1, chopped
Tomato - 1, chopped, optional
Potato - 1 - 2, boiled, peeled, and chopped, as per liking
Green chili - 1-2, as per taste
Curry leaves - 1 spring
Ginger - 1 inch
Garlic - 4 - 5
Mustard seeds - ¼ tsp
Cumin seeds - ¼ tsp
Hing - a pinch, optional
Turmeric powder - ¼ tsp
Red chili powder - ½ - 1 tsp, as per taste
Coriander powder - 1 tsp
Garam masala - ¼ tsp
Salt - 1 or more, as per taste
Jaggery - 2 tbsp, optional
Oil - 1 - 2 tbsp
Coriander leaves - ¼ cup, chopped
Sweet chutney - for serving
Sev - for serving
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Sev Usal Recipe | Famous Gujarati Street Food Sev Usal Recipe | Dried Green Peas Curry Recipe
Sev Usal is a delicious Gujarati street food. It is spicy and tangy in taste with some hints of sweetness. It has a soft texture of green peas and potatoes, whereas onion and sev give a nice crunch to the dish.
For Sev Usal, we have to assemble various small elements like the Green peas gravy (Ragda), sweet chutney, onion, sev, and coriander leaves.
In the Sev Usal recipe, first, prepare a Ragda by pressure cooking pre-soaked green peas. Prepare a gravy using onion, tomatoes, green chilies, ginger, garlic, mustard seeds, cumin seeds, hing, curry leaves, salt, dry spices, potatoes, and jaggery. Add cooked green peas, mix well, and adjust the consistency by adding water. Cook for 5-10 min and serve in a bowl topping with sweet chutney, sev, onion, and coriander leaves.
Chaats and Bhel is a popular Indian food. It is made at home as well as sold by vendors in the markets and streets of India. It is always delicious with savory, sweet, and spicy flavors. They come in various forms like bhel puri, Pani puri, sev puri, Dahi puri, Sev Usal, Sev Khamni, Kanda Poha, and many more.
Tips:
You can use the same Ragda or gravy for other chaat recipes.
If your gravy is runny, then boil for some more time and allow it to thicken.
If your gravy is thick, then add water to adjust consistency.
For the Jain version of the recipe, skip adding onion, garlic, and ginger. It still tastes better.
You can add spicy garlic chutney or green chutney for an extra kick of spiciness.
Add sweetened yogurt or thick curd to your gravy if you want to cut the heat.
Skip adding Hinge to the dish for the vegan version.
You can also replace Sev with Farsan or Mix Chivda.
Here the word ‘Sev’ is deep-fried noodle-like thin strands made of chickpeas flour. ‘Usal’ is a gravy made with dried green peas, potatoes, and Indian spices.
In this Gujarati Street food special Sev Usal recipe, I have made Sweet tamarind Chutney and Gujarati Thin Sev Recipe at home.
I always prefer homemade Sev and Chutney because I choose the high quality of ingredients, no preservatives, no food color, and good quality of the oil. These homemade recipes, therefore, are healthy and hygienic too.
I usually make Sev recipe in bulk, and when it cools down completely, store it in an airtight container. It stays fresh for up to 2-3 weeks, and I can prepare many other Chaat dishes, Gujarati Sev Tameta nu Shaak and Sev Mamra. Cool right!
Serving and Garnishing tips:
The best way to serve Sev Usal is to top up the usal / ragda with chopped onions, sev, sweet tamarind chutney, and coriander leaves.
Serve Sev Usal Recipe hot/warm with Bread, Buns, Onion, lemon slices on the side.
Sev Usal is filling and warm, which is best during fall or chilled winter nights. This dish is easy to prepare for a big party, picnic, or little get-together.
You can eat Sev Usal as a snack or a complete weekend special meal.
This Vadodara-special Sev Usal Recipe is a treat to the mouth. It has vibrant colors and bursting flavors.