Food

Khamni

It’s windy, wet and grey outside and I opted for something comforting, something that I haven’t cooked in a while. Last time I made this…well let’s just say it didn’t go according to plan!

What is Khamni I hear you ask…?
Khamni is a fine paste made of Split Channa Dal (Chickpea/Gram) which has been soaked overnight. Mixed with Spices and cooked in more Masala which then has to be constantly stirred to ensure there are no lumps and it’s as smooth as you can possibly make it. Some people add Milk into it. Which i prefer not to do, I would always to opt to use Water instead.
Khamni can also be made the easier way, which is by making Khaman Dhokra first then breaking it into pieces and then cooking it in spiced temper, however I prefer hard labour. I don’t know why but it gives me the sense of accomplishment.
Khamni is actually considered to be a somewhat delicacy in Surat which is in Gujarat, India, and normally it is served with Sev (Besan/Gram Flour Noodles) and/or Chutneys.

The What:

  • 1 Cup Channa Dal – Soaked in water for couple of hours or overnight – Paste
  • 1/4 Cup Oil
  • 1 Tsp Mustard Seeds
  • Pinch of Asofatida
  • Green chilli paste – as per your taste
  • Ginger Paste -as per your taste
  • Sugar to taste
  • Pinch of Turmeric
  • Salt to taste
  • Lemon Juice to taste
  • Water
  • Handful of Fresh Coriander finely chopped (stalks separately chopped and set aside if possible) (optional)

The How:

  • In a Heavy bottom pot add in the Oil
  • Once the Oil is hot go ahead and add in the Mustard Seeds, once they have popped remove the pot from stove to let it cool down a bit OR turn the flame down to the lowest then add in the Asafatida, Corainder Stalks (if using) and Turmeric powder.
  • Now very carefully add in the Paste (this may spit) and place the Pot back onto the stove
  • *STIR STIR STIR! Don’t stop stirring*
  • after a minute or so add in the Salt, Coriander leaves, Ginger and Green chilli paste
  • Stir for a further 5-7 minutes on medium heat
  • Cover and let it cook on low heat for around 20 minutes, stirring in between to make sure it doesn’t get stuck to the bottom of the pot.
  • If you think the mixture is getting too thick and lumpy go ahead and add in Water bit by bit until you have your desired texture.
  • The consistency should be almost fluffy and slight soft.
  • Add in the Sugar and cook for a further 4-5 minutes.
  • Lastly, add in the Lemon Juice, give it one last stir and it’s done!

It’s ready to Eat, share and Enjoy

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