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.