Sev Usal

Ingredients

1 cup dry green peas soaked overnight and cooked with salt

1 tbsp. of tamarind paste

1 tbsp of jiggery or sugar

1 inch stick of ginger

1 tbsp of chick pea flour

1 tsp of mustard seeds

3 cloves

1 inch stick of cinnamon

½ tsp of asfetida

2 tbsp oil

1 tsp red chilli powder

½ tsp of turmeric powder

2 green chilli and ½ cup coriander paste made in grinder

Salt to taste

Method

In a bowl soak tamarind paste in little warm water  for 30 minutes.

In sauce pan add oil, add the mustard seeds and allow them to splutter. Add asfetda, cloves and cinnamon stick. Add chick pea flour and stir till golden then add the tamarind water , allow the flour to thicken. Then add all the turmeric & chilli powder. Add the green chilli paste. Let all this combine then add the peas and 1 cup water and bring to boil.

Add salt (take care you add just enough for the curry as peas already cooked in salt water), jiggery. Allow the curry to reduce to ¾ of the original quantity. Add more water if you like it a bit thinner.

Serve hot with sev & garnish with green coriander.

This is a very famous dish served by the roadside vendors in Baroda.