Surti Sev Khamani
Added to 11 cookbooks
This recipe has been viewed 187951 times
1.olive oil produces a nice crust and will not burn as quickly, but also doesn’t leave as rich a flavor
2. sev gets soggy if you let it sit for a while)
3. dish can be reheated in microwave or in pan. sprinkle little water and cover it while heating.
- Soak the chana dal for 3-4 hours in warm water.
- Drain the water and grind the chana dal coarse. make sure that the dal is not crushed very fine. add water if needed while grinding.
- Grind chillies, garlic, ginger and keep it aside.
- Heat oil in the non-stick pan, add cumin seeds, when sizzle add pinch of asafetida stir 2-3 seconds.
- Add grinded chana dal to the oil. sauté it on low-medium heat until the oil starts separating. (if dal is too dry you can add more oil while sauting)
- Add chilly ginger garlic paste to the pan and sauté it for 3-4 minutes until the flavor of raw garlic is subtle.
- Add salt, sugar and lemon juice per taste. mix well. take it off the heat and add sev
- Garnish with choped coriander/celentro leaves.
- Serve hot, sprinkle fine thin sev when serving. (sev gets soggy if you let it sit for a while)
This recipe was contributed by ccbavishi on 26 Mar 2007
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