| 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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