Wednesday, September 7, 2011

Sev Usal

Sev Usal
1/2 cup Kala Chana (chickpeas)
1/2 cup Vatana (Peas)
1 Small or Medium Potato
1 T Sp Turmeric Powder
1 T Sp  Paprika
Salt To Taste
2 Cloves Garlic - Chopped
1 Small Onion - Chopped
2 Green Chili - Finely Chopped
1/2 inch Ginger - Finely Chopped
2 Tb Sp Oil
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
2-3 Cloves
1 Whole Dry Red Chili
4-5 Whole Black Pepper Corns
1/2 T Sp Garam Masala

For Serving
Chopped Onion
Chopped Tomatoes
Cilantro
Sev
Green Chutney
Amli Chutney


  • Soak Chana and Vatana overnihgt or atleast for 3-6 hours
  • Pressure Cook Chana, Vatana and Potato
  • Remove skin from potato and cut into small pieces
  • Heat oil in a big pan, when the oil is hot enough add mustard seeds.
  • After mustard seeds crackle, add Cumin seeds, Cloves, Pepper Corns, Dry Red chili, Garlic and hing.
  • Add onions and let it cook until it becomes translucent
  • Add Turmeric, Paprika, salt , Cumin-Coriander powder, green chili, Ginger.
  • Mix everything well and add precooked vatana,chana and potatoes. If you wish you can use the water that was used to cook peas and potatoes
  • If Usal is dry, add some more water and boil it for about 10-15 minutes
  • Add garam masala


Serving

  • In a bowl, take usal and pour little bit amli chutney, green chutney on it. Also add  onions, tomatoes , cilantro and Sev. Server hot.

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