Surati Sev Khamani

Veg Vegan

Crumbled steamed besan preparation dressed in a sweet-sour-spicy coating — khaman or steamed chana dal cake is coarsely crumbled rather than cut into pieces, then dressed with a hot tempering of mustard seeds and curry leaves, drizzled with sweetened lemon water, and buried under a heap of fine sev, grated coconut, chopped coriander, and pomegranate seeds. The khamani is specifically the crumbled-and-dressed version, distinct from the whole-piece khaman; the crumbling allows the dressing to penetrate every fragment. Eaten at breakfast and as a mid-morning snack; the combination of the soft, sour, sweet besan base and the crunchy sev is a sensory contrast central to Surati snack culture.

Cuisines

Gujarati Surati

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup	chana dal
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 tablespoons	finely chopped green chilies
1 tablespoon	grated ginger
1 cup	water
1 teaspoon	sugar
1 teaspoon	turmeric powder
1 teaspoon	lemon juice
—	salt to taste
1/2 cup	nylon sev
2 tablespoons	finely chopped coriander leaves
2 tablespoons	grated fresh coconut

Instructions

1 Soak the chana dal in water for 4-5 hours or overnight.
2 Drain the soaked chana dal and grind it coarsely without adding water.
3 Heat oil in a pan and add mustard seeds. Allow them to splutter.
4 Add cumin seeds and a pinch of asafoetida.
5 Add finely chopped green chilies and grated ginger, sauté for a minute.
6 Add the coarsely ground chana dal to the pan and mix well.
7 Add water, sugar, turmeric powder, lemon juice, and salt. Stir to combine.
8 Cover and cook on low heat for about 10-12 minutes until the dal is cooked and the mixture is dry.
9 Remove from heat and let it cool slightly.
10 Garnish with nylon sev, chopped coriander leaves, and grated coconut before serving.

Tips

For a spicier version, increase the amount of green chilies.