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

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Recipe

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

Ingredients

	1 cup	Chana dal
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2 tablespoons	Chili , finely chopped
	1 tablespoon	Ginger , grated
	1 cup	Water
	1 teaspoon	Sugar
	1 teaspoon	Turmeric powder
	1 teaspoon	Lemon juice
	—	Salt , to taste
	1/2 cup	Sev , for garnish
	2 tablespoons	Cilantro , finely chopped
	2 tablespoons	Coconut , grated

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.