Sev Usal (Dried Green Pea Curry Street Food)
Try this Sev Usal (Dried Green Pea Curry Street Food) recipe, or contribute your own.
Try this Sev Usal (Dried Green Pea Curry Street Food) recipe, or contribute your own.
- 1 tablespoon salt
- 2 tablespoons oil
- 2 roma tomatoes diced
- water
- chopped cilantro
- 1 cinnamon stick
- 1 large onion diced
- 1 teaspoon garam masala powder
- diced tomato
- 1 teaspoon hing (asafoetida)
- 3 cloves
- 1 cup vatana (dried green peas) - can be found in any in
- 2 tablespoons lal mirchu (cayenne pepper)
- 1 tablespoon ginger
- minced onion
- amli chutney (tamarind chutney)
- green chutney (cilantro/mint chutney) - can be fou
- sev (fried chickpea flour sticks) - can be found i
- Carbohydrate 24.6094428093167 g
- Cholesterol 0 mg
- Fat 28.0489524412587 g
- Fiber 6.4300489546863 g
- Protein 3.99935461779599 g
- Saturated Fat 3.73023110795781 g
- Serving Size 1 1 -6 (443g)
- Sodium 24.4382253869813 mg
- Sugar 18.1793938546304 g
- Trans Fat 1.60426777106872 g
- Calories 348 calories
Step-by-step
- Turn on InstantPot to SAUTE mode
- Add oil and allow to heat- the oil will thin out and disperse to the edges
- Add hing (asafoetida), cinnamon sticks and cloves
- Add remaining ingredients: onion, tomato, peas, lal mirchu (cayenne), garam masala, salt, ginger
- Stir well
- Add water to the mixture-just enough to cover the peas mixture by no more than ½ an inch
- Mix all ingredients thoroughly again
- Close InstantPot lid to lock it
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Press CANCEL/OFF button on InstantPot to turn off
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 60 minutes
- Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid to see that some of the peas will have lost their skin-this will let you know they are cooked
- You are now ready to serve the Sev Usal
- Garnish the sev usal with: onions, tomatoes, cilantro, amli (tamarind) chutney, green chutney and sev (fried chickpea flour sticks)
Pressure cooking dried green peas requires precise timing to avoid a mealy texture or entirely split legumes. Setting the pressure cooker to high pressure for 60 minutes ensures the peas soften thoroughly while retaining enough structural integrity to hold the curry broth. Monitoring the water level is critical; adding liquid strictly until it covers the peas by no more than half an inch prevents a watery base that dilutes the spices.
Utilizing an electric pressure cooker streamlines the softening process for dried legumes that would otherwise require overnight soaking. Whole warm spices like cinnamon sticks and cloves need adequate heat exposure during the initial saute phase to release their essential oils into the cooking fat.
Garnishing the finished dish with crunchy elements like sev provides essential textural contrast against the soft peas. Substituting fresh roma tomatoes with canned diced varieties alters the moisture content and acidity, requiring adjustments to the added water volume to maintain the desired curry consistency.
