A delightful Gujarati snack made from crumbled, steamed chickpea lentil cakes. It's seasoned with a zesty tempering and topped with crispy sev, fresh cilantro, and sweet pomegranate seeds for a burst of flavor and texture.
Prep15 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
507cal
17gprotein
64gcarbs
Ingredients
1.5 cup Chana Dal (Rinsed and soaked for 4-5 hours)
A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Aromatic sev khamani with a protein-packed boiled egg and warm chai. Comfort food for a quick bite!
This gujarati dish is perfect for lunch. With 742.08 calories and 33.6g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
3 tbsp Oil (For tempering)
1 tsp Mustard Seeds
0.25 tsp Asafoetida
10 pcs Curry Leaves
0.25 cup Water (For tempering)
1 cup Nylon Sev (For garnish)
3 tbsp Coriander Leaves (Finely chopped, for garnish)
0.25 cup Pomegranate Arils (For garnish)
2 tbsp Fresh Coconut (Grated, for garnish (optional))
Instructions
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
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
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
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
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.
143cal
13gprotein
1gcarbs
10gfat
Ingredients
4 pieces Large Eggs
6 cups Water (enough to cover eggs by 1 inch)
0.5 tsp Salt (optional, for the boiling water)
2 cups Ice Cubes (for the ice bath)
Instructions
1
Prepare the Eggs
Gently place 4 large eggs in a single layer in a medium saucepan.
Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2
Bring to a Boil
Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3
Cook Off-Heat
Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
Let the eggs stand in the hot water for the desired doneness:
Soft-Boiled (runny yolk): 4-5 minutes
Medium-Boiled (jammy yolk): 6-8 minutes
Hard-Boiled (firm yolk): 10-12 minutes
4
Create Ice Bath and Cool Eggs
While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5
Peel and Serve
Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
Peel under cool running water, starting from the wider end where the air pocket is.
Serve immediately or store in the refrigerator for later use.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
