Sev Usal

🔥 Prep

• Rinse 150 g dried white peas and soak them in water for at least 6 hours or overnight, then drain.
• Peel and finely chop the 2 pcs onions.
• Dice the 1 pc tomato.
• Measure out 2.5 tbsp oil.
• Measure 1 tbsp ginger garlic paste.
• Measure 1.5 tbsp Usal masala.
• Measure 1.25 tsp salt.
• Slice the 6 pcs pav buns horizontally, keeping them attached or separate as preferred.
• Have 5 tbsp sev ready for garnish.

🔥 Cook

• 1. Heat 2.5 tbsp oil in a deep pan over medium heat; add the chopped onions and sauté until golden (5 minutes).
• 2. Add the ginger garlic paste and cook for 1 minute until fragrant.
• 3. Stir in the diced tomato and cook until softened (3‑4 minutes).
• 4. Add the Usal masala and salt; toast the mixture for 30 seconds, stirring constantly.
• 5. Add the soaked white peas and 400 ml water; bring to a boil over medium-high heat, then reduce to low, cover and simmer for 20‑25 minutes until the peas are tender.
• 6. Check the seasoning; if the curry is too thick, add a splash of water and simmer uncovered for 5 minutes to reach desired consistency.
• 7. While the usal simmers, heat a griddle or skillet with a little oil and toast the pav buns until crisp (2 minutes per side).
• 8. Finish the usal with a drizzle of oil if desired, then keep hot for serving.

🔥 Serve

• Ladle the hot usal into serving bowls.
• Top each portion with a generous handful of sev for crunch.
• Serve alongside the toasted pav buns, optionally with lemon wedges and chopped cilantro.
• Enjoy while hot, mixing the sev in just before eating to maintain its crispness.