Amiri Khaman (imperial Lentils)

Ingredients	Quantity
Chana dal	2 cups
Vegetable oil	1 cup
Mustard seeds	1 tsp
Asafoetida	a pinch
Fresh hot green chillies – ground in a blender	10 to 12
Ginger root – peeled and chopped	a small piece
Garlic cloves – peeled and chopped	15
Turmeric	½ tsp
Salt	to taste
Lemon juice	¼
Milk	1cup
Cilantro chopped	2 tbsp
Fresh coconut – meat removed and grated	¼
Chick pea flour noodles (sev)

Soak the chana dal in water for 6 to 8 hours. Drain and grind coarsely in a food processor, forming a thick paste. If necessary, add a little water, but use as little as possible. Heat the oil in a large saucepan and add the mustard seeds. When they begin to crackle, add the asafetida and the dal paste, stirring constantly to prevent sticking. When the mixture is dry, add the green chilies, ginger, garlic, turmeric, salt, sugar, and lemon juice; stir well. Sprinkle in 2 tablespoons of milk every 5 minutes, and keep stirring over medium-low heat. Repeat until all the milk has been added and is absorbed. When the dal separates from the pan, the khaman is ready. Spread it on a large flat plate, and garnish with the cilantro and coconut. Top with fine ready-made salted sev.