Recipe

Instructions:
1)   Preparation of Bengal Gram (Chickpeas):
Soak Bengal gram in water for 5-6 hours until softened, adjusting soaking time for winter.
Grind the soaked Bengal gram, adding water a little at a time as needed.
Grind ginger, green chillies, and garlic into a paste.
2)   Making Sev Khamani:
Mix ground Bengal gram with salt, asafetida, and turmeric powder.
Add ENO and mix well.
Heat oil in a non-stick pan on low flame.
Add the mixture to the pan and cook covered on low flame, stirring occasionally.
Gradually add water as needed during cooking.
Reserve a portion of the cooked mixture.
Let the remaining mixture cool down. Add some sugar to the mixture.
3)   Preparation of Chutney:
Grind green chillies, chopped coriander leaves, sugar, salt, reserved mixture, lemon juice, and water into a smooth paste.
4)   Seasoning:
Heat oil in a pot. Add mustard seeds, asafetida, ginger-green chilli paste, cashews, and raisins.
Mix well and sauté for a while, and then add water.
Add lemon juice and salt, then mix.
Add the seasoning to the mixture and let it sit covered for a few minutes.
5)   Final Assembly:
Mix in chopped coriander leaves.
Serve on a plate, sprinkle sev, add pomegranate seeds, finely chopped coriander leaves, and garnish with cashews and raisins.
Serve with the prepared chutney.
Tips:
Grind Bengal gram in 2-3 parts for better consistency.
Rest ground Bengal gram for 1 hour before use.
Adjust soaking time based on the season.
Stir the Sev Khamani mixture every 3-4 minutes while cooking.
Add water by hand to maintain consistency.
Cautions:
Avoid adding too much water while grinding Bengal gram.
Soak Bengal gram for an appropriate duration.