Instant Pot Sev Usal with Tari Veg

1

Soak 1½ cups of dry green peas overnight or for at least 8 hours, then rinse thoroughly.

1

Turn the Instant Pot to 'Sauté' mode and heat 4 tbsp of oil. Add ½ tsp of minced garlic and 1½ tsp of grated ginger. Sauté for a few seconds.

2

Add ¼ cup of finely chopped red onion and sauté until translucent.

3

Stir in ½ tsp of turmeric, 1½ tbsp of coriander powder, 1½ tbsp of red chili powder, and 2½ tsp of salt. Mix well and cook until the oil begins to float on the surface.

4

Add the soaked green peas and 4½ cups of water. Seal the lid and cook on 'Manual' mode for 60 minutes. Allow the pressure to release naturally before opening the lid.

1

Combine the remaining ginger and garlic in a small bowl.

2

Heat 3 tbsp of oil in a small pan over low heat. Once hot, add 1 tbsp of Kashmiri red chili powder, turn off the flame, and mix this spiced oil with the reserved ginger-garlic mixture.

1

Once the pressure is released, set the Instant Pot back to 'Sauté' mode. Stir in ½ tsp of garam masala and bring to a boil.

2

Ladle the Usal into a bowl, drizzle with the prepared Tari, and garnish with fresh chopped cilantro and a generous topping of sev.

3

Enjoy warm with bread.