Name: Sev khamani recipe by Dhara Shah at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 cups split bengal gram; 1 tsp ginger paste; 2 tsp green chili paste; 2 tsp salt; 1 tbsp sugar; 3-4 tsp water; 1 tsp turmeric powder; For Tempering :; 1 tbsp oil; 1 tsp mustard seeds; Pinch of Asafoetida; 1 tsp green chillies; 1/2 cup water; 1 tsp lemon juice; For Garnishing:; 1/2 cup pomegranate seeds; 1 tbsp coriander leaves; 3-4 tsp of zero size sev

Ingredients Serving: 4

3 cups split bengal gram
1 tsp ginger paste
2 tsp green chili paste
2 tsp salt
1 tbsp sugar
3-4 tsp water
1 tsp turmeric powder
For Tempering :
1 tbsp oil
1 tsp mustard seeds
Pinch of Asafoetida
1 tsp green chillies
1/2 cup water
1 tsp lemon juice
For Garnishing:
1/2 cup pomegranate seeds
1 tbsp coriander leaves
3-4 tsp of zero size sev

Instructions

Soak split bengal gram overnight and in the morning add in a mixing jar with ginger, green chillies, salt, sugar and water. Make a thick paste, add turmeric powder and mix it well.
Pour the batter in an oil greased plate of the steamer and steam it for 10 minutes.
Remove from heat and allow it to cool down at room temperature.
Do some random pieces using your palms and strain it using a flour sieve.
Now in a frying pan add oil, temper mustard seeds, asafoetida and green chillies.
Add water and the strained khamani we made. Allow it to come down at room temperature.
Garnishing it with pomegranate seeds, coriander leaves and sev and serve it with dates chutney.

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