Ingredients:
For Khaman:
1 cup channa (bengal gram) dal washed & soaked for 4-5 hours
salt to taste
For topping:
1/4 cup tamarind chutney (refer chutneys)
2 tbsp. green chutney (refer chutneys)
1 cup fine bland sev
2 onions chopped finely
2 tbsp. coriander leaves finely chopped
1 tsp. crushed cumin seeds
salt to taste
Method:
For Khaman:
- Grind soaked dal in mixie till fine.
- Keep batter fairly thick.
- Add salt, mix well, pour into a pressurecooker container.
- Cover with lid, pressure cook for 2 whistles.
- Cool. Grate with a grater (use bigger holed blade).
- The result should be like bread crumbs.
To serve:
- Spread some khaman crumbs in serving plate.
- Sprinkle some of both chutneys.
- Sprinkle salt, cumin, follow with sev, onions and coriander.
- Serve immediately.
Making time:
For khaman-30 minutes(excluding soaking time)
For rest: 20 minutes
Makes: 5 servings
Shelflife: 3 days refrigerated in airtight container.
(Store without toppings)
Lentils and Dals Index
