Sev Usal prepared in a pressure cooker features fresh green peas and a blend of common spices. This recipe is not only quick and easy but also maintains its authentic taste and flavor. Despite its expedited cooking process, it preserves the same texture and deliciousness found in the traditional dried peas Sev Usal, a beloved street food in Vadodara, Gujarat. Additionally, I’m sharing recipes for spicy tari and spiced sev that complement Sev Usal excellently. Give it a try – you won’t be disappointed!
The key to making tasty cooker sev usal at home are
- Firstly, I made Sev Usal in a pressure cooker using green peas for this recipe. However, the same dish can also be prepared using dry peas. If opting for dry peas, you may need to soak them overnight and boil them before use. Personally, I find that using green peas is much easier and involves less hassle.
- Secondly, I add a small amount of gram flour (besan) to achieve a medium-thick gravy consistency, which is neither too thick nor too thin. Avoid adding more besan to the gravy because Sev Usal will thicken as it cools down.
- Lastly, Sev Usal tastes great when served hot with spicy tari and masala sev.
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Cooker sev usal recipe | sev usal in cooker | green peas sev usal
Ingredients
For usal
- 2 cup or 300 grm fresh green peas
- 6-7 tbsp oil
- 4 medium size onion pieces
- 2- inch ginger pieces
- 6-7 garlic cloves
- 4 medium size tomato pieces
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tsp sev usal masala
- 1 tbsp besan + 3 tbsp water
- 3 cup water
- 1 tsp lemon juice
- Some coriander leaves
For tari
- 4 tbsp oil
- ¼ cup onion-tomato gravy
- 1 tsp Kashmiri red chilli powder
- ½ tsp usal masala
For masala sev
- 1 cup sev
- ½ tsp sev usal
- Some prepared tari
- ¼ cup onion green
- 1 tsp lemon juice
Assembling sev usal
- Usal
- Tari
- Thick sev
- Chopped onion
- Chopped green onion greens
- Coriander leaves
Sev usal thali
- Usal
- Spicy tari
- Masala sev
- Pav
Instructions
- Take 2 cups (300 grams) of green peas and set them aside.
- In a blender, combine 4 onions (pieces), 2 inches of ginger, and 5-7 garlic cloves. Blend into a smooth paste and set aside.
- Blend 4 tomatoes into a puree and keep it aside.
- In a pressure cooker, heat 6-7 tablespoons of oil. Add the onion-ginger-garlic paste and sauté.
- Add the tomato puree and salt. Cover and cook the gravy until the oil separates from its sides.
- Reserve some gravy for the "tari" preparation.
- Add ½ teaspoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 1 tablespoon coriander powder, ½ teaspoon garam masala, and 1 teaspoon sev usal masala. Sauté.
- Add the green peas and sauté.
- Pour in 1 cup of water and mix well.
- Once the gravy begins to boil, cover the pressure cooker and cook on medium-high flame for 2 whistles.
- Allow the pressure cooker to release its pressure naturally. Open the lid and check if the green peas are properly cooked.
- For the "rasa," add 2 cups of water and mix well.
- In a bowl, mix 1 tablespoon besan with some water. Add this mixture to the gravy.
- Reduce the flame and let the usal simmer on low heat for 5-6 minutes until the gravy slightly thickens.
- Turn off the heat and add lemon juice and coriander leaves. Mix well. The usal is now ready to serve.
Making Tari:
- In a pan, heat ¼ cup oil and add the onion-tomato gravy. Sauté until the oil separates from its sides.
- Add 1 teaspoon red chili powder and ½ teaspoon usal masala. Mix well. The "tari" is now ready.
Making Masala Sev:
- In a bowl, combine sev, usal masala, some tari, green onion greens, and lemon juice. Mix well. The masala sev is now ready.
Assembling Sev Usal Thali:
- In a bowl, add usal and top it with tari, sev, and chopped onions and coriander leaves.
- Serve usal with tari, masala sev, and pav.
- Enjoy your Sev Usal Thali!
Notes
- The proportion of onions and tomatoes should be equal in the usal gravy.
- Instead of using chopped onions and tomatoes, using onion and tomato paste gives a good flavor to the usal gravy.
- You can substitute pavbhaji masala for usal masala.
- Adding slightly hot water helps retain the masala flavor in the gravy.
- Use a medium-high flame and allow for 3 whistles.
- The besan paste adds thickness to the usal gravy.
- Cook the usal on a low flame for 5-6 minutes.
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