Sev usar is essentially a thick soup made of dried green peas (vatana peas), and is topped with tamarind (imli) chutney, onions, tomatoes, and sev (small crunchy noodles made of chickpea flour).
Cook the peas in the slow cooker for 6 to 8 hours on low, until the peas are soft and have begun floating to the top of the water and the color has changed from a bright green to more of an olive green.
Chop an onion, and set aside half of it; you will use half to make the tadka and half as a topping for the sev usar. You may want to go ahead and chop the tomatoes as well; these will also be used as as a topping.
To make the tadka, heat the cooking oil in a pot. Once the oil has been heated, add onions, jeera (cumin) seeds, a cinnamon stick, and ginger. If you don't mind running into small pieces of ginger while you eat, you can chop the ginger in tiny pieces; if you don't want to end up chewing on a piece of ginger, you can grate it instead.
Next, add the peas to the pot and stir so that the tadka is combined with the peas. Depending on how thick the peas are, you may want to add water to the peas. Add water 1/2 a cup at a time until it is the right consistency. You do not want it to be too thick, but you also do not want it to be too watery (look at the first photo below, before I added water, and compare it to the second photo below, once I added water. You want the sev usar to have the consistency in the second photo).
Serve the sev usar hot in a bowl and top with chopped onions, chopped tomatoes, tamarind (imli) chutney, and/or sev. If you want to be really healthy, you can eliminate the sev altogether!
Ingredients (serves 4):
- 2 1/2 cups dry green (vatana) peas
- 2-3 tbsps. cooking oil
- 1 cup chopped onion
- 1 tsp jeera (cumin) seeds
- 1 cinnamon stick
- 1 tbsp fresh ginger, chopped into small pieces or grated
- 3 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp lal mirch (red chili powder) (add more to taste at the end)
- 1 1/2 - 2 cups water (add 1/2 a cup at a time until you get the desired consistency)
- 2 tsp salt (add more to taste if needed)
- 1 cup chopped tomatoes
- 1/2 cup sev
- tamarind (imli) chutney
- Soak dry green peas 6 hours to overnight.
- Add soaked peas and soaking water to a slow cooker. Add a pinch of baking soda, and cook the peas 6 to 8 hours on low.
- Once the peas are cooked, drain the water and set aside.
- Chop the onions and tomatoes. Set aside half the chopped onions with the tomatoes; these will be used as toppings.
- Heat cooking oil in a pot. Once hot, add half the chopped onions, the cumin seeds, the cinnamon stick, and the ginger.
- Next, add the garam masala, turmeric, and lal mirch.
- Once the onions and spices are combined, add the peas and stir.
- Add water, 1/2 a cup at a time, until desired consistency is achieved.
- Add salt and stir. Add more salt and/or lal mirch, if necessary, to suit your tastes.
- Serve sev usar hot in a bowl and top with tamarind (imli) chutney, tomatoes, onions, and sev.