Authentic Gujarati Sev Usal V2 with Warm Soft Pav
A vibrant and spicy street food favorite from Gujarat, featuring a flavorful yellow pea curry topped with crunchy sev. Served with buttery soft pav, it delivers an irresistible burst of textures and tangy flavors.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan and add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
2
Add the chopped onions and sauté until translucent and lightly golden.
3
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Add the chopped tomatoes, red chilli powder, turmeric powder, and usal masala, cooking until the oil separates from the masala.
5
Add the boiled white peas along with water, salt, and mix well.
6
Simmer the curry on medium heat for about 15 minutes so the flavors meld together nicely.
7
Lightly toast the pav buns on a hot tawa using butter until golden brown.
8
Ladle the hot usal into bowls, top generously with nylon sev and chopped fresh coriander, and serve alongside the warm buttery pav and lemon wedges.
Ingredients
1 cup dried white peas (vatana), soaked overnight and boiled
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 cup finely chopped onions
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoons usal masala or garam masala
Salt to taste
2 cups water
1 cup nylon sev for garnishing
1/2 cup finely chopped fresh coriander
1 lemon, wedged
8 soft pav buns
2 tablespoons butter
*This AI-generated recipe may contain inaccuracies.