Surti Sev Usal Street Snack

Method

1. 1

   Soak the white peas: Wash 1 cup dried white peas. Soak in 3 cups water for 8 hours or overnight. They will double in size. Drain after soaking.

2. 2

   Pressure cook the peas: Place soaked peas in a pressure cooker with 2 cups fresh water. Cook on high until first whistle, then medium for 3 whistles until just tender — they should hold their shape when pressed gently, not disintegrate. Drain, reserving 1/2 cup cooking liquid.

3. 3

   Heat oil and temper: Heat 2 tbsp oil on medium. Add mustard seeds — wait to pop. Add curry leaves, asafoetida. Stir 10 seconds.

4. 4

   Cook onions deeply: Add finely chopped onions. Cook on medium stirring every 2 to 3 minutes for 12 minutes until deep golden.

5. 5

   Add ginger, garlic and tomatoes: Add ginger paste and garlic paste — stir 2 minutes. Add tomatoes — cook 6 minutes until soft and oil separates.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add the cooked peas: Add the drained cooked peas and the reserved cooking liquid. Stir well. Add salt and garam masala. Add lemon juice.

8. 8

   Simmer together: Cook on medium heat for 8 to 10 minutes until the gravy thickens and coats the peas. The Surti usal is slightly drier than other regional versions.

9. 9

   Taste and balance: The Surti usal should have the characteristic Gujarati sweet-sour-spicy balance. Adjust with more lemon for sourness or a pinch of jaggery for sweetness.

10. 10

    Serve immediately with toppings: Ladle usal into bowls. Top immediately with a large handful of thin sev, finely chopped raw onion and fresh coriander. Squeeze a lemon wedge over everything. Serve right away — the sev softens quickly.

11. 11

    Note: Surti Sev Usal is specifically associated with Surat — it is so characteristic of the city that it cannot be separated from Surati food identity. Surat is famous for its street food culture and evening snacking tradition. The usal here uses vatana (dried white peas) rather than the moth beans of Maharashtra's misal. Served at roadside stalls and community gatherings across Surat from late afternoon onwards.