| 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 | T | Green chutney, refer |
| chutneys | ||
| 1 | c | Fine bland sev |
| 2 | Onions chopped finely | |
| 2 | T | Coriander leaves finely |
| chopped | ||
| 1 | t | Crushed cumin seeds |
| Salt to taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: 0mg
Sodium: 1306.6mg
Potassium: 1185.7mg
Carbohydrates: 39.8g
Fiber: 16.7g
Sugar: 11.5g
Protein: 13.1g