Sev Khamani, Boiled Egg and Masala Chai

Instructions

1. 1

   Prepare the Dal Batter

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for 4-5 hours.
   • Drain the water completely. Transfer the soaked dal to a grinder jar along with curd, chopped ginger, and green chilies.
   • Grind to a coarse, thick paste without adding much water. Add 1-2 tablespoons of water only if absolutely necessary for grinding. The batter should be thick.
2. 2

   Steam the Khaman

   • Transfer the batter to a large mixing bowl. Add turmeric powder, salt, 1 tbsp of sugar, and 1 tbsp of lemon juice. Mix everything well.
   • Prepare your steamer by adding 2-3 cups of water to the base and bringing it to a rolling boil. Grease an 8-inch round tin or plate with a little oil.
   • Just before steaming, add the Eno fruit salt to the batter. Gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix.
   • Immediately pour the aerated batter into the greased tin. Place the tin in the steamer, cover with a lid, and steam on medium-high heat for 15-18 minutes.
   • To check for doneness, insert a knife or toothpick into the center; it should come out clean. Turn off the heat and let the khaman cool down completely in the tin.
3. 3

   Crumble the Khaman

   • Once the steamed khaman has cooled completely to room temperature, run a knife around the edges and demold it onto a plate.
   • Using your hands or a fork, gently crumble the khaman into a coarse, grainy texture. Avoid making it too fine. Set the crumbled khaman aside.
4. 4

   Prepare the Tempering (Tadka)

   • Heat oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • Add the asafoetida and curry leaves, and sauté for a few seconds until the leaves are crisp and fragrant.
   • Carefully pour in 1/4 cup of water. Add the remaining 1 tbsp of sugar and 1 tbsp of lemon juice. Stir well and bring the mixture to a boil. Let it simmer for 1 minute, then turn off the heat.
5. 5

   Assemble and Serve

   • Pour the hot tempering liquid evenly over the crumbled khaman.
   • Toss gently with a spoon or your hands to ensure the crumbles are well-coated and moist.
   • Transfer the prepared khamani to a serving bowl. Garnish generously with nylon sev, finely chopped coriander leaves, pomegranate arils, and grated fresh coconut (if using).
   • Serve immediately to enjoy the contrasting textures of the soft khamani and crispy sev.