Vegan Indian Surti Seva Khamani (Crushed Chana Dal) with Green Garlic Chutney

Surti seva khamani is a popular savory street food in India made of crushed chana dal, cooked with lots of ginger and garlic and green chillies and served with sev topping (cold chickpea noodles). From this traditional dish From Gujarat with Love: 100 Authentic Indian Recipes The cookbook is an eye-catcher with ruby ​​red pomegranate and bright coriander leaves.

do you want:

For Green Garlic Chutney:
3 cups chopped cilantro
3 cloves of garlic
2 green chilies, stems removed
¼ teaspoon salt

For pulses:
3-inch pieces fresh ginger, peeled and chopped
3 green chilies, stems removed
Soak 1 cup of dry chickpeas in 1½ cups of water for two hours
3 cloves of garlic
¼ teaspoon baking soda
¼ teaspoon salt

For the spices:
4 tablespoons of oil
1½ teaspoons mustard seeds
¼ teaspoon asafoetida
5 dry red chillies
2 tablespoons of sugar
¾ teaspoon turmeric

1 cup nylon thin sev (crunchy noodles)
⅓ cup chopped cilantro
¾ cup pomegranate seeds
Green garlic chutney
1½ limes, cut into wedges

what do you do:

  1. For the green garlic chutney, in a blender, add all the ingredients and blend to a smooth paste. Add 2 tablespoons water if needed to reach desired consistency. Store in an airtight container in the refrigerator until ready to use.
  2. In a blender, add the ginger, pepper and garlic and blend for 40 seconds. Add the soaked chickpeas, baking soda, salt, and 6 tablespoons fresh water. Blend for 15 seconds, stopping to scrape down until a coarse consistency is achieved. Set aside.
  3. Place a heatproof 11-inch plate in a steamer and pour in the mixture. Cover and steam for 15 minutes. Remove the plate from the steamer and allow the mixture to cool. Break into pieces by hand and keep aside.
  4. For seasoning, in a frying pan over medium heat, heat oil and add mustard seeds. Add asafoetida and chillies when it starts to brown. Add sugar and ½ cup water and cook for 2 minutes. Add the dal mixture and turmeric and stir well. Add another ¾ cup water and cover the pan, cook on low heat for 4 minutes, stirring occasionally. Add 2 more tablespoons of water if the mixture seems a little dry.
  5. Transfer to a serving bowl. Garnish with thin sev, chopped cilantro and pomegranate seeds and serve hot with green garlic chutney and lime wedges.

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