Whether it’s a rainy day, you’re feeling homesick or are just craving a piping hot bowl of your favorite spicy, tangy Indian street food, Sev Usal, we’ve got you taken care of!! We’re back with another famous Indian street food which has made its way into the Indian household. Unfortunately, the traditional method of making this dish is VERY time consuming. Thanks to the InstantPot and our method, you’ll be savoring this dish and impressing your family in just about an hour! Take the plunge and try it out for yourself! Your mouth is sure to be watering just thinking about the spicy, sweet, tangy flavors associated with this dish!
Sev Usal (Dried Green Pea Curry Street Food)
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 2 tablespoons oil
- 1 teaspoon hing (asafoetida)
- 1 cinnamon stick
- 3 cloves
- 1 large onion diced
- 2 roma tomatoes diced
- 1 cup vatana (dried green peas) - can be found in any Indian Store
- 2 tablespoons lal mirchu (cayenne pepper)
- 1 teaspoon garam masala powder
- 1 tablespoon salt
- 1 tablespoon ginger
- water
- Minced onion
- Diced tomato
- Chopped cilantro
- Amli chutney (tamarind chutney)
- Green chutney (cilantro/mint chutney) - can be found in any Indian Store
- Sev (fried chickpea flour sticks) - can be found in any Indian Store
Instructions
- Turn on InstantPot to SAUTE mode
- Add oil and allow to heat- the oil will thin out and disperse to the edges
- Add hing (asafoetida), cinnamon sticks and cloves
- Add remaining ingredients: onion, tomato, peas, lal mirchu (cayenne), garam masala, salt, ginger
- Stir well
- Add water to the mixture-just enough to cover the peas mixture by no more than ½ an inch
- Mix all ingredients thoroughly again
- Close InstantPot lid to lock it
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Press CANCEL/OFF button on InstantPot to turn off
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 60 minutes
- Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid to see that some of the peas will have lost their skin-this will let you know they are cooked
- You are now ready to serve the Sev Usal
- Garnish the sev usal with: onions, tomatoes, cilantro, amli (tamarind) chutney, green chutney and sev (fried chickpea flour sticks)
Notes
Serving suggestion:
This dish can be served for breakfast, lunch or dinner.
Variations:
If you feel the gravy is too watery, turn the InstantPot to SAUTE mode and allow to thicken for a while.
If you feel the curry is too spicy, you can add a spoon of yogurt to cut through the heat.
NO ONION/NO GARLIC VARIATION: You can remove the onion from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
This dish can be served for breakfast, lunch or dinner.
Variations:
If you feel the gravy is too watery, turn the InstantPot to SAUTE mode and allow to thicken for a while.
If you feel the curry is too spicy, you can add a spoon of yogurt to cut through the heat.
NO ONION/NO GARLIC VARIATION: You can remove the onion from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
