Sev Khamani

Ingredients:

• Chana dal 1 cup
• Water 1 cup
• Salt to taste
• Turmeric powder 1/4 tsp
• Asafoetida 1/2 tsp
• Eno 1/2 tsp
• Oil 4-5 tbsp
• Hot water as required
• Sugar 1/4 cup

For tadka:

• Oil 2-3 tbsp
• Mustard seeds 1 tsp
• Garlic 1 tsp (chopped)
• Ginger 1 tsp (chopped)
• Green chilli 1-2 nos. (chopped)
• Asafoetida 1/2 tsp
• Hot water 1-2 tbsp
• Lemon juice 1 tsp
• Fresh coriander a small handful (chopped)

Garnish

• Lemon juice
• Nylon sev
• Fresh coriander (chopped)
• Pomegranate

Method:

1. Start by first washing the chana dal and then soak it for at least 7-8 hours or overnight, now transfer in a mixer grinder and grind it once, further gradually add water and grind to make semi coarse mixture.
2. Further, transfer in a bowl along with salt, turmeric powder hing, and eno, mix well and keep it aside.
3. Now heat a non-stick pan, add oil, once the oil heats well add the grinded dal mixture, stir well, further lower the flame cover and cook for 5-6 minutes.
4. After 5-6 minutes open the lid and stir well, you'll notice a layer has formed basically the mixture has stick to the pan, do not panic you can scrap them and mix it with the dal mixture, now cover it cook for 3-4 minutes and cook on low flame.
5. At this stage add a splash of hot water and stir well. Once stirred cover and continue the process of cooking on low flame. This cooking process may take around 20-25 minutes. You can add a splash of hot water if the mixture tends to dry while cooking.
6. After cooking for 25 minutes, you can see the texture has turned a little crumbly. To check for its doneness, take a portion in your hand and shape to make a small size ball and you'll notice its not sticking to your hand.
7. Now, add sugar, stir and cook until the sugar dissolves, to melt it quickly add little hot water, cover and cook keeping the flame low, once dissolved, keep it covered and switch off the flame.
8. for tadka, set a pan on medium heat, add oil and heat it properly, further add the remaining ingredients and stir well, and then add 1-2 tbsp of hot water, mix well and now pour it over the cooked chana dal mixture/khamni, along with this add lemon juice and freshly chopped coriander leaves.
9. Your sev khamni is ready, serve hot by garnishing it some nylon sev, fresh coriander and pomegranate seeds, make sure to squeeze little lemon to uplift the flavour.