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Sev usal platter

Jun-08-2018
Krupa Shah
360 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sev usal platter RECIPE

My daughter loves sev usal a lot! Have made it by pressure cooking so it is a healthy version of sev usal. Also she likes a bit spicy food rather than sweets so she enjoys eating it!

Recipe Tags

  • Veg
  • Easy
  • Gujarat
  • Shallow fry
  • Pressure Cook
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. For Sev usal:
  2. 1&1/2 cup of white peas
  3. oil 2 tbsp
  4. 1/2 tsp cumin seeds
  5. 2 medium size onions
  6. 6 medium cloves of garlic
  7. 1" ginger piece
  8. 3 medium size tomatoes
  9. Salt to taste
  10. 1tbsp Sev usal masala (readily available in market)
  11. 1 tbsp coriander and cumin seeds powder
  12. 1 tsp turmeric powder
  13. 1 tsp red chilli powder (preferred kashmiri red chilli powder)
  14. 1/4th tsp garam masala
  15. 1 tbsp besan mixed with 2/3 tbsp water
  16. 1/2 boiled and smashed potato
  17. 3 to 4 cups water ( use according to the consistency you want)
  18. 2 tsp Lemon juice
  19. For Tari ( red chutney special for sev usal)
  20. 1 tbsp oil
  21. 1 tsp kashmiri red chilli powder
  22. 1/4 tsp turmeric powder
  23. 1 tsp coriander and cumin seeds powder
  24. 1/4 tsp garam masala
  25. 1 tsp Sev usal masala
  26. 1/2 tsp Salt
  27. 4 tbsp water
  28. For Garnishing : Thick Sev (gathiya), Chopped spring onions, Curd
  29. Served with: Pav pieces , Tari, Thick Sev , spring onions, Dry garlic chutney

Instructions

  1. Wash and soak the white peas for 5-6 hours or overnight.
  2. Make a smooth paste of ginger, garlic and onions.
  3. Grind the tomatoes to make the puree and keep it aside.
  4. In a pressure pan take oil add cumin seeds and heat it. After jeera crackles add the onion paste to it.
  5. Cook properly and then add the tomato puree. Now add all the dry masalas.
  6. Cook it with masalas for about 3 mins to get a very shiny and nicely done paste.
  7. 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.
  8. Now add the soaked white peas. Add 2-3 glass of water.
  9. Close the pressure pan and put on high flame.
  10. After 2 whistle simmer the gas. Let it cook for 15 mins.
  11. Release the pressure after about 10-15 mins.
  12. Add lemon juice to it and mix it properly. The usal is ready to serve.
  13. For Tari- Heat the oil.
  14. Mix all the dry masalas together with 1/2 cup water.
  15. Add the masalas mixed in water to the heated oil.
  16. Cook it till it boils. Let it cool for some time!.
  17. In a bowl take the usal garnish with thick Sev (gathiya) and some dahi.
  18. For the pav: Heat the butter in a non-stick tava.
  19. Now place the pavs on the melted butter and cook for few minutes till they become crispy.
  20. Cut them into desired shape and insert them in skewers.
  21. Serve with pavs, Tari, thick Sev, onions, spring onions and dry garlic chutney.

Reviews (1)  

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Hema Mallik
Jun-17-2018
Hema Mallik   Jun-17-2018

I will surely try this.

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