Sev Usal

Prasanna’s sev usal is her simplified pressure-cooker version of a spicy, tangy and sweet usal. She associates sev usal with Vadodara in India while explaining that this recipe adapts a version she tasted elsewhere.

The dried white peas are washed and soaked overnight. Oil heats in a pressure cooker with mustard seeds, cumin seeds and asafoetida, then the supplied chopped onion and tomato are mixed in.

Salt, turmeric, ground coriander, ground cumin, red chilli powder and ready Usal masala season the mixture. Tamarind pulp and jaggery are mixed through before the soaked peas are added.

A little water is added for pressure cooking until the peas are done. The cooked usal forms the base of a serving bowl.

Chopped onion, tomato, thick sev and coriander are placed over the usal, which is served with pav. The crunchy prepared sev and fresh garnish contrast with the cooked peas and their tamarind-jaggery seasoning.