Sev Usal (Usal Paav) - A Chaat Dish

"Chaats", the spicy, tasty, crunchy snacks that are served in most Indian restaurants are available in several forms and flavors, and the one word that I can use to describe them is "mouth-watering"!!! One such variation is the Sev Usal, which is traditionally a Maharashtrian dish, but famous is most of the western part of India. It consists of a "Ragda" or gravy made of dried green peas, topped with Sev (kind of like hard noodles made of chick-pea flour), several sauces to bring in the spicy, tangy, sweet and garlicky flavor, and garnished with onions and coriander!! It can be relished as it is, or eaten with bread or "paav". This is a classic way of consuming pulses, and can be made quickly. Sev-Usal or Usal-Paav has long been a favourite road-side snack in India, and is equally delicious when you make it in your kitchen!

Ingredients
4 cups dried green peas (green vatana)
4 tbsp tamarind paste
3 tsp cumin seeds
3 tsp mustard seeds
2 green chillies - chopped
2 tsp turmeric powder
salt - to taste
3 tbsp sugar (or jaggery)
2 tbsp lemon juice (optional, add to taste)
2 tbsp red chilli powder
2 tsp garam masala powder
3 tbsp oil
1/2 cup chopped coriander

Additional
1 cup coriander - chopped
1/2 cup onions - chopped
2 cups thick Sev (you can find it easily at an Indian store)
Red Garlic chutney - to taste
Green Coriander chutney - to taste
Date-Tamarind sweet chutney - to taste

Method
Soak the dried green peas in water overnight or at least for 4-5 hours. Then pressure cook them upto 3-4 whistles so they are well-cooked, almost mashed.

Now take a pan, add the oil to it, then the cumin and mustard seeds. When they start spluttering, add the green chillies, saute for a minute, then add the boiled peas to this. Add the tamarind paste and sufficient amount of water to make it like a gravy. Most of the water will evaporate later, so don't worry if the curry looks thin initially. Now add all the dry spice powders, salt, lemon juice and sugar. Let this boil on medium flame for some time. Adjust seasoning to your taste, then finally add the chopped cilantro (reserve the other for the garnish). Remove from flame and set aside.

Meanwhile, make all your chutneys in advance, or get the ready-made ones from the store. For chutney recipes, see Date-Tamarind chutney and Green Chutney. Now take the gravy in a bowl or plate, add all 3 chutneys according to your taste. Sprinkle some sev on the top to add the crunch, and top it off with chopped onions and coriander. Serve hot with bread pieces sauteed in ghee or butter. As for me, I like it just the way it is!!!

Tip: You can even enjoy this gravy with potato patties for a variation to "Ragda Patties". And as for leftovers (if any:)), use them the next day to eat with rotis or parathas!!