Name: Sev usal platter recipe by Krupa Shah at BetterButter
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Yield: 4
Ingredients: For Sev usal:; 1&1/2 cup of white peas; oil 2 tbsp; 1/2 tsp cumin seeds; 2 medium size onions; 6 medium cloves of garlic; 1" ginger piece; 3 medium size tomatoes; Salt to taste; 1tbsp Sev usal masala (readily available in market); 1 tbsp coriander and cumin seeds powder; 1 tsp turmeric powder; 1 tsp red chilli powder (preferred kashmiri red chilli powder); 1/4th tsp garam masala; 1 tbsp besan mixed with 2/3 tbsp water; 1/2 boiled and smashed potato; 3 to 4 cups water ( use according to the consistency you want); 2 tsp Lemon juice; For Tari ( red chutney special for sev usal); 1 tbsp oil; 1 tsp kashmiri red chilli powder; 1/4 tsp turmeric powder; 1 tsp coriander and cumin seeds powder; 1/4 tsp garam masala; 1 tsp Sev usal masala; 1/2 tsp Salt; 4 tbsp water; For Garnishing : Thick Sev (gathiya), Chopped spring onions, Curd; Served with: Pav pieces , Tari, Thick Sev , spring onions, Dry garlic chutney

Ingredients Serving: 4

For Sev usal:
1&1/2 cup of white peas
oil 2 tbsp
1/2 tsp cumin seeds
2 medium size onions
6 medium cloves of garlic
1" ginger piece
3 medium size tomatoes
Salt to taste
1tbsp Sev usal masala (readily available in market)
1 tbsp coriander and cumin seeds powder
1 tsp turmeric powder
1 tsp red chilli powder (preferred kashmiri red chilli powder)
1/4th tsp garam masala
1 tbsp besan mixed with 2/3 tbsp water
1/2 boiled and smashed potato
3 to 4 cups water ( use according to the consistency you want)
2 tsp Lemon juice
For Tari ( red chutney special for sev usal)
1 tbsp oil
1 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
1 tsp coriander and cumin seeds powder
1/4 tsp garam masala
1 tsp Sev usal masala
1/2 tsp Salt
4 tbsp water
For Garnishing : Thick Sev (gathiya), Chopped spring onions, Curd
Served with: Pav pieces , Tari, Thick Sev , spring onions, Dry garlic chutney

Instructions

Wash and soak the white peas for 5-6 hours or overnight.
Make a smooth paste of ginger, garlic and onions.
Grind the tomatoes to make the puree and keep it aside.
In a pressure pan take oil add cumin seeds and heat it. After jeera crackles add the onion paste to it.
Cook properly and then add the tomato puree. Now add all the dry masalas.
Cook it with masalas for about 3 mins to get a very shiny and nicely done paste.
Now add salt to taste. Add boiled and smashed potato. Then add the besan paste (1 tbsp besan and 3 tbsp water) and cook for 3-4 minutes.
Now add the soaked white peas. Add 2-3 glass of water.
Close the pressure pan and put on high flame.
After 2 whistle simmer the gas. Let it cook for 15 mins.
Release the pressure after about 10-15 mins.
Add lemon juice to it and mix it properly. The usal is ready to serve.
For Tari- Heat the oil.
Mix all the dry masalas together with 1/2 cup water.
Add the masalas mixed in water to the heated oil.
Cook it till it boils. Let it cool for some time!.
In a bowl take the usal garnish with thick Sev (gathiya) and some dahi.
For the pav: Heat the butter in a non-stick tava.
Now place the pavs on the melted butter and cook for few minutes till they become crispy.
Cut them into desired shape and insert them in skewers.
Serve with pavs, Tari, thick Sev, onions, spring onions and dry garlic chutney.

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