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Ingredients
|
Quantity
|
|
For
Khaman:
|
|
|
Channa (Bengal gram) dal washed & soaked for 4 -5 hours
|
1 cup
|
|
Salt
|
to taste
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|
For
Topping :
|
|
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Tamarind chutney
|
¼ cup
|
|
Green chutney
|
2 tbsp
|
|
Fine bland sev
|
1 cup
|
|
Finely chopped onion
|
2
|
|
Salt
|
to taste
|
|
Coriander leaves finely chopped
|
2 tbsp
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|
Crushed cumin seeds
|
1 tsp
|
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, follow with sev, onions and coriander. Serve
immediately.
