Sev usal
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A spicy curry of white peas topped with sev, onion and chutney, the best-known street breakfast of Vadodara.
Region: Vadodara, GujaratOccasion: Breakfast and street snackTime: 45 min + soakingServes: 4Vegan
Ingredients
- 1 cup dried white peas (safed vatana), soaked overnight
- 2 tbsp oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1½ tsp red chilli powder
- 1 tsp garam masala or usal masala
- ½ tsp turmeric
- 1 tsp jaggery
- Salt to taste
- To serve: nylon sev, chopped onion, coriander, lemon wedges, pav
Method
- Pressure-cook the soaked peas with salt and turmeric for 3–4 whistles until soft.
- Heat oil and fry the onion until golden. Add ginger-garlic paste and tomatoes and cook until mushy.
- Add the chilli powder and garam masala, then the peas with their water and enough extra water for a thin curry.
- Add jaggery and simmer for 10 minutes; mash a few peas to thicken slightly.
- Pour into bowls and top with sev, onion, coriander and lemon. Serve with pav.
History
Vadodara's long links with Maharashtra under the Gaekwad rulers are reflected in this dish, related to the Maharashtrian usal.
Significance
Sev usal stalls in Vadodara open early in the morning, and the dish is closely tied to the city's food identity.