Recipe

Instructions:
Blanch the peas. Take a pot and heat it. Add Water, Salt, Sugar, and Baking soda and mix them properly.
Add green peas to the pot and let it boil.
Take green garlic, dry garlic, and ginger and grind them in the mixture jar.
Take onions, and tomatoes, cut both of them into big pieces, and grind them one by one.
After boiling, remove the green peas from the pot and drain the water.
Take a thick-bottomed pan and heat some oil.
Once the oil is hot enough, add caraway seeds, asafoetida, curry leaves, turmeric powder,and  grinded onions. Saute it.
Add garlic and ginger paste. Mix them properly.
Add grinded tomatoes, salt, Kashmiri red chilli powder, sev usal masala, and coriander cumin powder. Mix them properly. Let the spices sauté.
Cook until the oil separates from the side and the tomatoes and spices are tender.
Adjust the gas flame to low.
Put some gravy aside.
Add hot water, mix them properly.
Add the boiled green peas. Let it cook.
Now take a tadka pan and heat the oil.
Add the reserved gravy.
Now, add hot water, sev usal Masala, Kashmiri red chilli powder, and salt as per taste, Mix them properly.
Adjust the gas flame to low and let it boil.
The Tari is ready.
Add Gram Flour filled with some water for binding in Usal. Mix them properly.
The Usal is ready. Add finely chopped coriander leaves on top of the salad.
Take thick sev. Add salt as needed, sev usal Masala, Tari, leaves of green onions. Mix them properly.
Add lemon juice to the sauce.
Add the sev to the Usal. Add onions for seasoning. The green pea salad is ready.
Tips:
Blanch the peas until tender.
Cook the onions and tomatoes until the oil separates.
Cautions:
Simmer the gravy on low heat.
Grind the ingredients finely.
Avoid burning onions and tomatoes.