Sev Khamni

Name: Sev Khamni
Cuisine: Indian
Ingredients: 2 Cup Chickpeas Dal (Chana Dal); 2 tbsp Oil; 1/2 tbsp Chilli Paste; 1/2 tbsp Ginger Paste; 1/2 tbsp Garlic Paste; 2 tbsp Freshly Grated coconut; 1/2 tsp Turmeric Powder; Salt per taste; 1 tsp Sugar; 1 lemons juice; 1 tbsp Sesame Seeds; 1/2 tsp Mustard Seeds; 1/4 tsp Astafoeida; 1/4 cup Milk; 3-4 tbsp Freshly chopped Coriander; 1/4 Cup Sev; 1 tsp Sugar; 3-4 Chopped Green chilli

Mital Viramgama @Mital_151277

Rajkot,Gujarat,India

A tasty Gujarati breakfast dish,it's the right dish to give you a boost for the day!
#hmf
#breakfast
#Post no 3

Mital Viramgama @Mital_151277

Rajkot,Gujarat,India

A tasty Gujarati breakfast dish,it's the right dish to give you a boost for the day!
#hmf
#breakfast
#Post no 3

Saved

Ingredients

2 CupChickpeas Dal (Chana Dal)
2 tbspOil
1/2 tbspChilli Paste
1/2 tbspGinger Paste
1/2 tbspGarlic Paste
2 tbspFreshly Grated coconut
1/2 tspTurmeric Powder
Salt per taste
1 tspSugar
1lemons juice
1 tbspSesame Seeds
1/2 tspMustard Seeds
1/4 tspAstafoeida
1/4 cupMilk
3-4 tbspFreshly chopped Coriander
1/4 CupSev
1 tspSugar
3-4Chopped Green chilli

Saved

Steps

1

Soak the Chana Dal for 5-6 hours.
2

Wash it properly and then grind it in a Mixy and make it and don't crush it alot.
3

Now cook the Chana Dal on steam for 15-20
4

Keep it aside
5

After it cools down,spread it apart using your hands.
6

Now take 2 tbsp of oil in a non stick pot and heat it.
7

Now add the Mustard Seeds,Astafoeida,sesame seeds and then add the grated coconut.Then add the garlic paste,ginger paste,chilli paste,turmeric powder and then stir it nicely.
8

Now add the Chickpeas Dal to it.
9

Now add salt per taste,sugar and the chopped green chilli.Now add the milk to it.
10

Cook for 5 minutes and then add the fresh coriander.Now your Sev Khamni is ready!
11

Now take a serving plate and put the Khamni in it.Garnish with Sev,chopped chilli and Grated coconut.
12

You may garnish with Pomegranate Seeds if available.
13

Your yummy and healthy Sev Khamni is now ready.