Ingredients

• For Khaman:
• 1 cup - channa (Bengal gram) dal washed and 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

How to Make Khaman Amiri

• For Khaman:
• Grind soaked dal in mixie till fine. Keep batter fairly thick.
• Add salt, mix well, pour into a pressure cooker 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, followed by sev, onions and coriander.
• Serve immediately.