I had never tasted khamni before I got married. Didn't have the wildest idea that something like that existed. When my family visited our house in Ahmedabad, my mum-in-law had made this for everyone as a snack. And as soon as I tasted it, I headed straight to my room, got a pen and paper and noted the recipe without missing the smallest detail. And now, I make this at least once a month. Gujju food is that captivating!
This is a must try. Hope you not just enjoy feasting on it, but making it too.
15 - 20 Minutes
25 - 30 Minutes
4 - 5 Portions
Pomegranate seeds / chopped tomato
2 - 3
10 - 15
2 tbsp, grated
Soak the channa dal for atleast 6-8 hours.
Drain all the water and grind all the ingredients together.
Do not add extra water to the paste, if needed, use as little water as possible.
Touch the top to make sure it doesnt stick to your finger.
Cut it in cubes to remove it from the steaming plate.
Set aside and allow to cool completely.
Make the tadka, and add water. Once it starts boiling, add sugar and the khamni to it and stir well.
Garnish with chopped, onions, sev, coriander leaves and pomegranate seeds.