Sev Usal
Prep time
Cook time
Total time
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
Cuisine: Indian
Serves: 3 - 4
  • 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
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Rinse the dried green peas with water properly.
  2. Soak them into lukewarm water overnight or for 6-8 hours.
  3. Drain the water, add soaked peas to a cooker, and ½ tsp of salt.
  4. Add 1 ½ - 2 cups of water.
  5. Pressure cook the soaked peas for 6 – 7 whistles or until cooked.
  6. Then keep it on simmer for 5-10 minutes.
  7. Meanwhile, chop the onion, tomatoes, and green chilies. Make a paste of ginger and garlic in a mortar pestle.
  8. Boil the potatoes, peel them, and chop them into medium size cubes.
  9. Heat the oil into one pan.
  10. Add mustard seeds when oil is medium hot.
  11. When mustard seeds start to splutter, add cumin seeds.
  12. When cumin seeds start to crackle, add hing, curry leaves, and green chilies.
  13. Saute for a minute, add chopped onions. Mix well.
  14. Saute till the onion starts to soften, and add ginger-garlic paste.
  15. Saute till the raw aroma of ginger and garlic goes away.
  16. Add tomatoes. Add salt as per taste.
  17. Cover and cook until tomatoes soften.
  18. Add all dry spices and salt. Mix well. Cook for 2 minutes or until oil separates.
  19. Add jaggery ( optional ). Add boiled potatoes. Cook for a while and turn off the flame.
  20. Heat the boiled peas once again.
  21. Add prepared masala into boiled green peas. Mix well.
  22. Add water to adjust the consistency. Adjust the salt, if required.
  23. Cook for 5 – 10 minutes.
  24. Turn off the flame.
  25. Add chopped coriander leaves.
  26. Now your ragda or sev usal is ready to serve.
  27. You can start plating.
  28. Pour usal into a plate. Add meethi chutney ( optional ), sprinkle homemade sev. Garnish the sev usal with chopped onion and coriander leaves.
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.
Recipe by Zeel's Kitchen at