Authentic Gujarati Surti Sev Khamani with Warm Gathiya
Fluffy crumbled chana dal tempered with mustard seeds, green chilies, and tangy lemon juice, perfectly paired with crunchy fried gathiya for a delightful texture contrast.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Drain the soaked chana dal completely and grind it into a coarse paste without adding much water.
2
Transfer the paste to a greased dhokla plate and steam it over medium heat for about 15 to 20 minutes until cooked through.
3
Allow the steamed mixture to cool 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, asafoetida, and curry leaves, letting them splutter.
5
Add chopped green chilies and grated ginger, sautéing for a minute until aromatic.
6
Add the crumbled chana dal mixture to the tempering along with salt, turmeric powder, jaggery, and a splash of water to keep it moist.
7
Stir well and cook on low heat for 5 minutes, ensuring all flavors blend harmoniously.
8
Turn off the heat, mix in the lemon juice and half of the fresh coriander leaves.
9
Garnish generously with crispy sev and remaining coriander, serving warm alongside extra crunchy gathiya.
Ingredients
1 cup split bengal gram (chana dal), soaked for 4 hours
2 green chilies, finely chopped
1 tablespoon grated ginger
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
10-12 fresh curry leaves
2 tablespoons jaggery, grated
1 tablespoon lemon juice
2 tablespoons vegetable oil
Fresh coriander leaves, finely chopped
1/2 cup sev or gathiya for garnishing
Salt to taste
*This AI-generated recipe may contain inaccuracies.