Sev Khamni

This dish is quite popular in Gujarati household. Same time due to long process, they are not made as often. This dish is busting with many flavors in each mouthful.

Ingredients

• 150 gm chana dal (Chick pea split)
• 5 tbsp oil
• 4 green chilli more if prefer spicy
• 1 ½  tsp salt
• ½ tsp turmeric
• 1 tsp sugar
• ¼ tsp asafoetida
• A pinch of Eno or cooking soda
• ½ tsp mustard seed (smaller one are better)
• 2 tbsp raisin chopped in halves or quarters
• 3 tbsp fine salted gram flour sev
• 3 tbsp finely grated fresh Coconut
• 3 tbsp fresh Pomegranate seed
• Handful finely chopped coriander

Method

• In a bowl take chana dal, wash it and soak it for 4 to 5 hours. Now wash the soaked dal once again. Now grind the dal fairly fine with help of little water (about 3-4 tbsp) in the food processor. Not too much water, the consistency should be quite gloopy and not too runny..
• Now take a metal tray and oil the tray bottom and side of the tray. Now add chana dal paste to this pot. Now in a pressure cooker, take ½ cup of water and add elevator ring to create a gap between the tray and base of the pressure cooker. Basically there should be some gap all around the metal tray and pressure cooker.
• Now add salt, turmeric and pinch of Eno or cooking soda. Mix well and quickly. Pour the batter in the metal tray evenly.
• Put the metal tray in the pressure cooker and make sure its not tilting one side. Do not cover the tray.
• Now close the cooker and let the dal cook for 4 to 5 whistle. Let the pressure cooker down, once the cooker is cold, lift the whistle to release left over hot air.
• Open the lid and remove the metal tray to let the cooked dal cook down that it can be handle. Once the dal cooled, crush the cooked dal with fingers and try to crumble it down like couscous. After certain size, potato masher is good tool to break it down like couscous size.
• Now take a shallow sauce pan or frying pan, add oil to it. (I know oil does seems quite a bit but dal absorbs it all…) Let the oil heat for 1 minutes. Add mustard seed and wait for them crackle. Now add asafoetida. Now add chana dal crumble to the oil. Now add finely chopped chilli, chopped raisin. Mix everything well. If the dal is too dry, can add 1-2 tbsp water. Cook everything for 5 minutes or so and keep stirring during this cooking time to incorporate all flavors well. Adjust salt and chilies according to personal taste. Add chopped coriander and mix well.
• Once happy, take it off the heat to cool it down a bit.
• Now transfer in a bowl. Now need to make layer of coconut then another layer of sev. Next layer of pomegranate and finally fresh coriander.
• Serve while it’s warm or room temperature by making sure taking all layers in each serving.
• Enjoy!