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–+ servings

Cooker sev usal recipe | sev usal in cooker | green peas sev usal

Author Nehas Cook Book
3 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack, Street Food
Cuisine Indian
Servings 5 servings

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.