| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch1 | 1 | servings | |
INGREDIENTS
| 1 | c | Channa; (bengal gram) dal |
| ; washed & soaked for | ||
| ; 4-5 hours | ||
| Salt to taste | ||
| 1/4 | c | Tamarind chutney; (refer chutneys) |
| 2 | tb | Green chutney; (refer chutneys) |
| 1 | c | Fine bland sev |
| 2 | Onions chopped finely | |
| 2 | tb | Coriander leaves finely chopped |
| 1 | ts | Crushed cumin seeds |
| Salt to taste |
INSTRUCTIONS
FOR KHAMAN FOR TOPPING 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 khaman-30 minutes(excluding soaking time) For rest: 20 minutes Makes: 5 servings Shelflife: 3 days refrigerated in airtight container. (Store without toppings) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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