Making usal masala.
In a pan, add coriander seeds, black peppercorns, cinnamon stick, cloves, sesame seeds, and fennel seeds. Roast for a few minutes.
Add into mixture jar, and then add red chili powder, turmeric powder, dry mango powder, dry ginger powder, and salt to taste. Grind it into fine powder.
Usal masala is ready.
Making usal gravy
In a pressure cooker, add soaked dry peas, turmeric powder, salt, and oil. Cover the lid and cook on a medium flame for 4 whistles.
Now in a pan, add oil, cumin seeds, and hing.
Add onion paste and sauté till oil separates from its sides.
Then add garlic paste, ginger paste, and green chili paste. Sauté for a minute.
Now lower the flame and add turmeric powder, red chili powder, coriander powder, cumin powder, and usal masala. Add some water and sauté masala into the oil for a few seconds.
Then add tomato puree and salt. cover and cook gravy till oil separates from its sides.
Add 4 cups of water and bring it to a boil.
Now add boiled peas and mix well.
Then in a bowl, add 2 tbsp besan and some water. mix well and add paste gradually into the gravy.
Now lower the flame and boil usal for 15-20 minutes.
Lastly add garam masala, lemon juice, and some coriander leaves.
Usal is ready.
Making tari
In a pan, add oil, garlic paste, onion paste, and tomato paste. Sauté for a minute or till oil separates from its sides.
Then add red chili powder, turmeric powder, and usal masala. Mix well.
Add some water and boil for a few minutes till oil releases from its sides.
Tari is ready.
Making methi gota
take water and 1 tablespoon of oil in a bowl. Mix it well.
Then add baking soda, salt, sugar, asafetida, crushed peppercorns & coriander seeds, carom seeds, green chilies, and methi leaves. Mix it very well.
Now add chickpea flour (besan). Mix it and make sure there are no lumps.
Heat the oil in a pan on medium heat for deep frying.
Once the oil is hot enough Drop small balls in it using your hand or with help of two spoons.
Fry methi gota on medium flame. Remove them from the wire rack
Repeat the same frying for rest. Methi gota is ready
Assembling of bhajiya usal
press bhajiya slightly and place it into the plate.
Pour usal gravy on top of it.
Spread some tari on it.
Garnish with thick besan sev and chopped onion.