This sweet, sour and spicy snack is Gujarati street food and a very popular Surati ‘Farsan’ in city Surat.
There are two different ways to prepare, when leftover khaman is crumbled, spiced with basic masala, tempered well, and served with sev on the top.
Khamani is grainy in texture made by this method.
The second method which I prefer involves cooking Chana Dal directly in a pan.Khamani is soft in texture made by this method.
Chana Dal / Bengal Gram is soaked & coarsely ground; tempered with oil and mustard seeds in a pan, cooked slowly with covering the lid until it cooked well and tender.This method requires patience; stirring and splashing water in between so it doesn’t dried out.Then seasoned with lots of ginger, garlic, green chillies.For a tangy flavour, squeezing lemon is must and adding sugar for sweet taste.
Topped with fresh coriander, coconut, nylon sev and pomegranate. Green chatney on the side goes well.