Sev is actually fried noodle like strands made of chickpeas flour and fried, while Usal is gravy made with dried green peas and potatoes commonly known as Ragda.
Best way to serve is topped up the ragda with chopped onions and lots of sev.
Learn how to make sev usal at home with this step by step recipe.
Step-by-Step Sev Usal Recipe :
Step 1 : Rinse the dried green peas with water properly.
Step 2 : Soak them into fresh water and heat the water for 10 minutes. Keep it aside for overnight or 6-8 hours.
Step 3 : Pressure cook the soaked peas for 6 – 7 whistles or till get boiled. Then keep it on simmer for 10 minutes. While boiling the dried peas add 1 tsp salt.
Step 4 : Meanwhile chop the onion, tomatoes and green chilies. Make a paste of ginger and garlic in mortar-pastel. Boil the potatoes, peel them and chop them into medium size cubes.
Step 5 : Heat the oil into one pan.
Step 6 : Add mustard seeds when oil is medium hot.
Step 7 : When mustard seeds start to splutter, add cumin seeds.
Step 8 : When cumin seeds start to crackle, add hing, curry leaves and green chilies.
Step 9 : Saute for a minute, add chopped onions. Mix well.
Step 10 : Saute till onion starts to get soften and add ginger-garlic paste. Do not overcook the onion.
Step 11 : Saute till raw aroma of ginger and garlic goes away. Add tomatoes. Mix well.
Step 12 : Add all dry spices and salt. Cook till tomatoes get soften.
Step 13 : Add chopped boiled potatoes. Mix well. Cook for 2 minutes. Add jaggery ( optional ) at this stage.
Step 14 : Meanwhile heat the boiled peas once again. Add 1 cup water if required.
Step 15 : Add prepared masala into boiled green peas. Mix well.
Step 16 : Cook them for 5 – 10 minutes.Turn off the flame. Add chopped coriander leaves.
Step 17 : Now your ragda or usal for sev usal is ready to serve. You can start plating.
Step 18 : Pour ragada into plate. Sprinkle sev, add meethi chutney ( optional ). Garnish the sev usal with chopped onion and coriander leaves.
- 1 cup dried green peas
- 1 medium onion ( fine chopped )
- 2 medium tomatoes ( fine chopped )
- 2 medium potatoes ( boiled and chopped in cubes )
- 6 garlic cloves
- 8 – 10 curry leaves
- 1 inch ginger
- 1 green chili
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- Pinch of asafetida ( hing )
- ¼ tsp turmeric powder
- 1 tsp red chili powder or according to taste
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp jaggery
- Salt according to taste ( 2 tsp or according to taste)
- 1 cup water
- Fine chopped onion
- Meethi chutney
- Fine chopped coriander leaves
- Rinse the dried green peas with water properly.
- Soak them into fresh water and heat the water for 10 minutes. Keep it aside for overnight or 6-8 hours.
- Pressure cook the soaked peas for 6 – 7 whistles or till get boiled. Then keep it on simmer for 10 minutes. While boiling the dried peas add 1 tsp salt.
- Meanwhile chop the onion, tomatoes and green chilies. Make a paste of ginger and garlic in mortar-pastel. Boil the potatoes, peel them and chop them into medium size cubes.
- Heat the oil into one pan.
- Add mustard seeds when oil is medium hot.
- When mustard seeds start to splutter, add cumin seeds.
- When cumin seeds start to crackle, add hing, curry leaves and green chilies.
- Saute for a minute, add chopped onions. Mix well.
- Saute till onion starts to get soften and add ginger-garlic paste. Do not overcook the onion.
- Saute till raw aroma of ginger and garlic goes away. Add tomatoes. Mix well.
- Add all dry spices and salt. Cook till tomatoes get soften.
- Add chopped boiled potatoes. Mix well. Cook for 2 minutes. Add jaggery ( optional ) at this stage.
- Meanwhile heat the boiled peas once again. Add 1 cup water if required.
- Add prepared masala into boiled green peas. Mix well. Cook them for 5 – 10 minutes.
- Turn off the flame. Add chopped coriander leaves.
- Now your ragda or usal for sev usal is ready to serve. You can start plating.
- Pour ragada into plate. Sprinkle sev, add meethi chutney ( optional ). Garnish the sev usal with chopped onion and coriander leaves.
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