Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Chana dal

  2. 1 cup 237ml Vegetale oil

  3. 1 teaspoon 5ml Mustard seeds

  4. A pinch of asafetida

  5. 10 Fresh hot green chilies - ground in a blender

  6. A small piece of gingerroot - peeled and chopped

  7. 15 Garlic cloves - peeled and chopped

  8. 1/2 teaspoon 2 1/2ml Turmeric

  9. Salt to taste

  10. 1/4 Lemon - juice of

  11. 1 cup 237ml Milk

  12. 2 tablespoons 30ml Chopped cilantro

  13. 1/4 Fresh coconut - meat removed and grated

  14. Store-bought sev - (chick-pea-flour noodles)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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