Authentic Gujarati Sev Khamani V2 with Warm Gathiya
A delightful and tangy savory snack made from crushed chana dal, tempered with mustard seeds, green chilies, and fresh coriander. Served warm with crunchy gathiya for the ultimate tea-time treat.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Drain the soaked chana dal completely and grind it to a coarse paste without adding much water.
2
Transfer the paste to a greased dhokla plate, sprinkle a pinch of turmeric, and steam for 15-20 minutes until cooked through.
3
Allow the steamed dal cake to cool down slightly, then crumble it finely using your hands or a fork.
4
Heat oil in a heavy-bottomed pan and add mustard seeds, cumin seeds, hing, and curry leaves, letting them splutter.
5
Add chopped green chilies and grated ginger, sautéing for a minute on medium heat.
6
Add the crumbled chana dal mixture into the tempering along with salt, sugar, and lemon juice.
7
Mix everything thoroughly and sauté for 5 minutes until the flavors blend and the mixture is heated through.
8
Garnish generously with fresh coriander leaves, nylon sev, and pomegranate arils, and serve warm with extra gathiya.
Ingredients
1 cup chana dal, soaked for 4 hours
2 green chilies, finely chopped
1 inch ginger, grated
1/2 tsp turmeric powder
1 tsp lemon juice
1 tsp sugar
Salt to taste
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
10-12 fresh curry leaves
1/4 cup finely chopped fresh coriander leaves
1/2 cup nylon sev or gathiya for garnishing
1/2 cup pomegranate arils
*This AI-generated recipe may contain inaccuracies.