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Amiri Khaman

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **FOR KHAMAN**

  3. 1 cup channa -- (bengal gram) dal

  4. -- washed & soaked for -- 4-5 hours

  5. **FOR TOPPING**

  6. 1/4 cup tamarind chutney -- (refer chutneys)

  7. 2 tablespoons green chutney -- (refer chutneys)

  8. 1 cup fine bland sev

  9. 2 onions chopped finely

  10. 2 tablespoons coriander leaves finely chopped

  11. 1 teaspoon crushed cumin seeds

  12. salt to taste

Instructions Jump to Ingredients ↑

  1. For Khaman:

  2. Grind soaked dal in mixie till fine.

  3. Keep batter fairly thick.

  4. Add salt, mix well, pour into a pressurecooker container.

  5. Cover with lid, pressure cook for 2 whistles.

  6. Cool. Grate with a grater (use bigger holed blade).

  7. The result should be like bread crumbs.

  8. To serve:

  9. Spread some khaman crumbs in serving plate.

  10. Sprinkle some of both chutneys.

  11. Sprinkle salt, cumin, follow with sev, onions and coriander.

  12. Serve immediately.

  13. Making time:

  14. For khaman-30 minutes(excluding soaking time)

  15. For rest: 20 minutesMakes: 5 servingsShelflife: 3 days refrigerated in airtight container. (Store without toppings)

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