Sev Usal

If you are craving for something spicy and not in a mood to spend much time, you might want to make this dish. It’s spicy yet requires very less oil and if chutneys are prepared, this dish can be fixed in a jiff. Usal is originally from Maharashtra, but it's quite popular in over all West India. The fact I love the most about this dish is that it makes a complete meal by itself.

Serves 4-6

Preparation Time: 15 Minute + soaking time

Cooking Time: 20 Minute

Ingredients

To make usal,

3 cup dry peas (Fresh ones taste better, use 4.5 cup)

1 tsp oil

A bay leaf

½ tsp mustard seeds

½ tsp cumin seeds

8-10 curry leaves

½ cup chopped tomatoes

½ tsp turmeric powder

½ tsp red chili powder

½ tsp dhaniya powder

½ tsp garam masala

½ tsp ginger paste

1 tsp green chili paste

½ tsp pav bhaji masala

1 tbsp jaggery

2-3 dried whole mango piece/ 2 tsp aamchur

To serve usal,

1 cup potato, boiled and diced

½ cup diced tomatoes

1 cup finely chopped onions

Tamarind Chutney per taste

Garlic Chutney per taste

Green Chutney per taste

2 cup Sev

Procedure

1. Soak peas in warm water for 6-8 hours and pressure cook with salt. Make sure not to overcook them

2. Add jaggery and dried mango piece and bring it to boil on low flame

3. In a separate skillet, heat oil. Add bay leaf, mustard seeds, cumin seeds, curry leaves and chopped tomatoes

4. Stir for a while, add chili-ginger paste and remaining spices, mix well

5. Once this mixture starts leaving oil on edges, add it to boiling peas

6. Add more salt and water if required and turn off the heat once all spices are nicely absorbed (About 5-10 minutes). Usal tends to get thick once you turn off the heat, hence add extra water while boiling

How to Serve

1. Pour hot usal in a bowl. Add all three chutneys, potato and tomato, mix well

2. Add chopped onions and sev, consume immediately before sev becomes soggy