Step-by-Step Guide to Prepare Favorite Baroda's famous Mahakali Sev-usal

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baroda's famous mahakali sev-usal. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Baroda's famous Mahakali Sev-usal is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Baroda's famous Mahakali Sev-usal is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook baroda's famous mahakali sev-usal using 35 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Baroda's famous Mahakali Sev-usal:

1. Make ready For usal
2. Prepare 1/4 cup dry green peas
3. Get 1/4 cup dry white peas
4. Take 1/4 tsp baking soda (soda bi carb)
5. Prepare 1 big size onion grated
6. Prepare 1 big size tomato grated
7. Take 1 tsp (heaped) ginger garlic paste
8. Make ready 1 tbsp dessicated coconut
9. Prepare 5 black pepper
10. Take 1 inch stick cinnamon
11. Get 2 cardemoms peeled
12. Prepare 3 cloves
13. Prepare 1 tsp jeera
14. Make ready 1 tbsp mild Chilli Powder
15. Get 1 tbsp more or less spicy Chilli Powder
16. Make ready 1 tsp dhanajeera powder
17. Take Salt
18. Make ready 1/4-1/2 tsp turmeric powder
19. Take 1 heaped tbsp sevusal masala or bhajipau masala
20. Get 1 tbsp chana flour
21. Get 1 tbsp lemon juice
22. Prepare 3 tbsp oil
23. Get For Tali
24. Take 3 tbsp oil
25. Take Salt
26. Make ready 1 tbsp mild Chilli Powder
27. Prepare 1 tbsp more or less spicy Chilli Powder
28. Make ready 5 cloves garlic minced
29. Get 1 tbsp tomato paste (from the tomato grated for usal)
30. Get 1 tsp sugar
31. Make ready To serve
32. Prepare 1/2 cup chopped spring onions (if available) / regular onion
33. Make ready 1/2 cup gathiya(ajwain flavoured thin and short variety)
34. Get 2 tbsp chopped coriander leaves
35. Make ready 1 packet buns

Instructions to make Baroda's famous Mahakali Sev-usal:

1. For usal : combine both the types of peas, wash and soak in water for at least 5-6 hours. Discard water and transfer them into a pressure cooker along with a glass of water, salt and soda. Cook it till 2-3 heavy boils. Then close the cooker and cook on low heat for 5 minutes. Now increase the heat to medium high and wait for 4 whistles. This is how the peas should look after cooking.
2. Dry roast cinnamon, cardemom, jeera, black pepper and cloves in a pan on very low flame till they release aroma. Keep aside. Now dry roast dessicated coconut on very low heat, while stirring constantly till it is light pink and crunchy. Upon cooling down, combine them all and grind to fine powder.
3. Heat oil in a thick bottom pan and add onion. Saute till the onion burns out all it's moisture and starts to look brown (more on darker side) as shown in pic 2. Add the powder spice prepared in step 2 along with dhanajeera powder, chilli powder, turmeric powder, salt and Sevusal masala. Combine well
4. Then add 1-2 tbsp water in order to allow the spices to cook. Cook till oil separates completely and then add the tomato. Combine well and again cook till oil separates. Then add boiled peas along with the water. Add more water to get very thin consistency. There should be only 35-40% peas and the rest water in Sevusal. Make smooth slurry of chana flour by adding 3 tbsp water in it. Add it in the boiling usal along with lemon juice. Boil on low heat for 5-10 min or until the right consistancy.
5. For Tali: heat oil in a pan. Fry garlic a bit and then add tomato paste, salt and chilli. Fry till oil starts to separate. Add 1/2 cup of water and a tsp sugar. Cook till oil starts to float.
6. To serve : combine onions, coriendar leaves and sev in a plate. Take out a portion of usal in a serving bowl, top it up with desired amount of tali and the sev mixure. Squeeze some lemon over it. Serve it hot with buns.
7. The charges for sevusal includes usal, tali, lemon wedges and a mixure of sev-onions- all unlimited. Buns are charged extra. That's why they place a jug full of usal, a bowl full of tali, a plate of mixure and an entire packet of buns at our table. One has to combine all that as per the taste and eat with buns. Chilled chhash goes very well with this lipsmakingly hot dish.
8. Tips :1. for best results use grated onion tomato for usal. Grinded paste or chopped versions will not do. 2. There must be only 35-40% Peas and the rest curry in usal. 3. Usal is not supposed to be thick like curry in a sabzi.

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