Authentic Gujarati Sev Khamani with Warm Gathiya
Experience the vibrant flavors of Gujarat with this savory, crumbled chana dal delicacy tempered with mustard seeds and green chillies. Served alongside crunchy gathiya, it makes for a delightful and comforting breakfast or evening snack.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Drain the soaked chana dal completely and grind it coarsely with green chillies and ginger without adding much water.
2
Transfer the batter to a greased dhokla plate, sprinkle a pinch of turmeric, and steam on medium-high heat for 15 to 20 minutes until cooked.
3
Allow the steamed cake to cool completely, then crumble it finely using your hands or a fork.
4
Heat oil in a heavy-bottomed pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves, letting them splutter.
5
Add the crumbled chana dal mixture to the tempering along with salt, sugar, lemon juice, and a splash of water to keep it moist.
6
Sauté on medium heat for 5 minutes until all the flavors are well absorbed.
7
Garnish generously with fresh grated coconut and chopped coriander leaves.
8
Serve hot alongside crunchy gathiya for an authentic regional experience.
Ingredients
1 cup split Bengal gram (chana dal), soaked for 4 hours
2 green chillies
1-inch piece ginger
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
1 tablespoon sugar
Salt to taste
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
10-12 fresh curry leaves
2 tablespoons grated fresh coconut
2 tablespoons chopped fresh coriander leaves
1 cup crispy gathiya for serving
*This AI-generated recipe may contain inaccuracies.