Rinse the dried green peas with water properly.

Soak them into fresh water and heat the water for 10 minutes. Keep it aside for overnight or 6-8 hours: Pressure cook the soaked peas for 6 – 7 whistles or till get boiled. While boiling the dried peas add 1 tsp salt.

Meanwhile chop the onion, tomatoes..Boil the potatoes, peel them and chop them into medium size cubes.Heat the oil into one pan.

Add mustard seeds when oil is medium hot..When mustard seeds start to splutter, add cumin seeds: When cumin seeds start to crackle, add hing, curry leaves and ginger,garlic & chili paste..Saute for a minute, add chopped onions: Saute till onion starts to get soften and add ginger-garlic paste.

Saute till raw aroma of ginger and garlic goes away. Add tomatoes. Mix well..dd all dry spices and salt. Cook till tomatoes get softened..Add chopped boiled potatoes. Mix well. Cook for 2 minutes. Add jaggery (optional)..Add 1 cup water if required..

Add prepared masala into boiled green peas. Mix well.Cook them for 5 – 10 minutes.Turn off the flame. Add chopped coriander leaves.Now your ragda or usal for sev usal is ready to serve. You can start plating.Pour ragada into plate. Sprinkle sev, add meethi chutney,,green chutney

Garnish the sev usal with chopped onion and chaat masala &coriander leaves.