Sev Ushal is a delicious Maharashtrian specialty made with soft boiled white peas cooked in a flavorful blend of spices and topped with crispy sev. This hearty dish combines tangy, spicy, and savory flavors, making it a perfect comfort food. Serve it hot with pav, lemon wedges, and chopped onions for an authentic street food experience right at home.
Ingredients
Dried white peas (safed vatana): 1 cup (soaked overnight)
Onions (finely chopped): 2 medium
Tomatoes (finely chopped): 2 medium
Ginger-garlic paste: 1 tbsp
Green chilli: 1, chopped
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Coriander-cumin powder: 1 tsp
Garam masala: ½ tsp
Mustard seeds: ½ tsp
Curry leaves: 6–8
Oil: 2 tbsp
Salt: To taste
Water: As needed
Farsan or Sev: 1 cup (for topping)
Fresh coriander: For garnish
Lemon wedges: For serving
Chopped onions: For topping
Pav (optional): For serving
Step-by-Step Method
1. Pressure cook soaked white peas with salt and turmeric for 3–4 whistles until soft. Set aside.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chilli.
3. Add chopped onions and sauté till golden. Then add ginger-garlic paste and cook for a minute.
4. Stir in tomatoes, red chilli powder, coriander-cumin powder, and garam masala. Cook till tomatoes are soft.
5. Add boiled peas with some water. Simmer for 8–10 minutes, mashing some peas to thicken the gravy.
6. Serve hot in bowls. Top with chopped onions, sev or farsan, coriander, and lemon wedges.
Perfect With
- Pav
- Lemon wedge
- Chopped onions