Vegan Sev Khamani (સેવ ખમણી)
Sev Khamani is one of my favorite Gujarati lunch items. The great thing about this recipe is that it is completely vegan!
3 cups of Bengal Gram Soaked overnight (Chana Daal)
1/4 cup of Vegetable Oil
1-2 Tbs of Ginger Paste
1-2 Tbs of Green Chili Paste
1-2 Tbs of Mustard Seeds
2 Tsp of Asafoetida (Hing)
2 Tsp of Turmeric
2 Strands of Fresh Curry Leaves
4-5 Red Chili Pods
1 Tsp of Sugar
1/2 cup or so of water
Juice of half a Lemon
Shredded Coconut to garnish
Cilantro to garnish
Sev to garnish (Click here to see my recipe on how to make sev)
Salt to Taste
Begin by draining out all the water from your soaked begal gram. Add all but about 1/2 cup of the begal gram into a blender and blend the lentils until they are course in texture. I like mine to be a little chunky so I don't blend it into a thick paste. Once you have blended your lentils to your desired texture, transfer your mixture into a mixing bowl and mix in the remaing whole lentils, green chili paste, sugar, ginger paste, turmeric, and salt. Add a about 1/2 cup of water or less. It all depends on how thick your mixture is. We want a semi-thick mixture.
Then heat your oil on medium heat in a large non-stick pot. Once your oil has been heated, add in your mustard seeds, asafoetida, and red chili pods. Let your spices cook for about 1 minute and then throw in your curry leaves. Make sure you cover the pot as the oil will splatter when it comes into contact with the curry leaves. Once your curry leaves have cooked for about 1 minutes, pour in your lentil mixture and stir continuously. I would recommend using a wooden spoon for this. Make sure your heat is on medium and keep on stirring for about 15 minutes, or until most of your water has evaporated and your lentils have finished cooking. Stir in your lemon juice and cook it for about a minute.
Once done, turn off the heat and throw in some cilantro. Serve your Khamani with shredded coconut on top and lots of sev.