Recipe - Amiri Khaman

FOR KHAMAN
1 cup Channa; (bengal gram) dal
; washed & soaked for
; 45 hours
Salt to taste

FOR TOPPING
One fourth cup Tamarind chutney; (refer
chutneys)
2 tablespoon Green chutney; (refer
chutneys)
1 cup Fine bland sev
2 Onions chopped finely
2 tablespoon Coriander leaves finely
chopped
1 teaspoon Crushed cumin seeds
Salt to taste

For Khaman:

Grind soaked dal in mixie till fine.

Keep batter fairly thick.

Add salt, mix well, pour into a pressurecooker 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.

Making time:

For khaman30 minutes(excluding soaking time)

For rest: 20 minutes

Makes: 5