Authentic Gujarati Surti Sev Usal V6 with Warm Soft Pav
A delightful street-food specialty featuring spiced yellow peas simmered in a tangy broth, generously topped with crunchy sev, onions, and fresh cilantro. Served alongside butter-toasted pav for an unforgettable meal.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Pressure cook the soaked white peas with turmeric and salt for 4 to 5 whistles until completely tender.
2
Heat oil in a deep pan, add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
3
Add ginger-garlic paste and chopped green chilies, sautéing until the raw aroma disappears.
4
Stir in the chopped tomatoes and cook until they turn soft and oil begins to separate.
5
Add the usal masala, red chili powder, and coriander powder, mixing well with the tomato base.
6
Pour in the boiled white peas along with their cooking water, adjusting consistency with extra water if needed.
7
Simmer the curry on medium heat for 10 minutes so all the flavors blend harmoniously.
8
Slice the pav buns in half and toast them generously with butter on a hot griddle until golden brown.
9
Ladle the hot usal into bowls, top generously with nylon sev, chopped onions, and fresh coriander.
10
Serve piping hot with buttered pav and fresh lemon wedges on the side.
Ingredients
1 cup dry white peas (vatana), soaked overnight
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon ginger-garlic paste
2 green chilies, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon usal masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
3 cups water
1 cup nylon sev
1 finely chopped onion
Fresh coriander leaves for garnish
Lemon wedges
8 soft pav buns
2 tablespoons butter
*This AI-generated recipe may contain inaccuracies.