Vegan Indian Surti Sev Khamani (Crushed Chana Dal) With Green Garlic Chutney
Juicy pops of pomegranate, herby cilantro, and zesty lime add depth and beautiful color to this chickpea-forward dish.
April 6, 2024
Surti Sev Khamani is a popular savory street food from India that is made up of crushed chana dal, loads of ginger and garlic, and green chilies—and served with a topping of sev (crunchy chickpea noodles). This traditional dish from the From Gujarat with Love: 100 Authentic Indian Recipes cookbook is an eye-catcher with ruby red pomegranate and bright cilantro.
What you need:
For the green garlic chutney:
3 cups chopped cilantro
3 garlic cloves
2 green chilies, stems removed
¼ teaspoon salt
For the dal:
3-inch piece fresh ginger, peeled and chopped
3 green chilies, stems removed
1 cup dried split chickpeas, soaked in 1½ cups water for two hours
3 garlic cloves
¼ teaspoon baking soda
¼ teaspoon salt
For the seasoning:
4 tablespoons oil
1½ teaspoons mustard seeds
¼ teaspoons asafoetida
5 dried red chilies
2 tablespoons sugar
¾ teaspoon ground turmeric
To serve:
1 cup nylon thin sev (crunchy noodles)
⅓ cup chopped cilantro
¾ cup pomegranate seeds
Green Garlic Chutney
1½ limes, cut into wedges
What you do:
- For the green garlic chutney, into a blender, add all ingredients and blend into a smooth paste. Add 2 tablespoons water if needed to reach desired consistency. Store in an airtight container in refrigerator until ready to use.
- Into a blender, add ginger, chilies, and garlic and blend for 40 seconds. Add soaked chickpeas with soaking water, baking soda, salt, and 6 tablespoons of fresh water. Blend 15 seconds, stopping to scrape down sides until a coarse consistency is achieved. Set aside.
- Place a heatproof 11-inch plate into a steamer and pour in mixture. Cover and steam for 15 minutes. Remove plate from steamer and allow mixture to cool. Crumble with hands then set aside.
- For the seasoning, in a frying pan over medium heat, warm oil and add mustard seeds. Once beginning to crackle, add asafoetida and chilies. Add sugar and ½ cup water and cook for 2 minutes. Add in dal mixture and turmeric and stir well. Add another ¾ cup water and cover pan, cooking over a low heat for 4 minutes, stirring occasionally. Add another 2 tablespoons of water if mixture looks a little dry.
- Transfer to a serving bowl. Garnish with thin sev, chopped cilantro, and pomegranate seeds and serve warm with green garlic chutney and lime wedges.
For more plant-based recipes like this, read:
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