Ingredients:
• For khaman:
• 1 cup – Channa (Bengal gram) dal
• Salt to taste
• For chaat:
• 1/4 cup – Tamarind chutney
• 2 tbsp – green chutney
• 1 cup – fine bland sev
• 2 – onions, chopped finely
• 2 tbsp – Coriander leaves finely chopped
• 1 tsp – crushed Cumin seeds
• Salt to taste
Method:
- For khaman:
- Wash and soak dal for 4-5 hours.
- Grind soaked dal till fine.
- Keep batter fairly thick.
- Add salt, mix well, pour into a pressure cooker container.
- Cover with lid, pressure cook for 2 whistles. Cool.
- Grate with a grater. The result should be like bread crumbs.
- To serve:
- Spread some khaman crumbs on serving plate.
- Drizzle the chutneys.
- Sprinkle salt, cumin, sev, onions and coriander.
- Serve immediately.
Recipe courtesy of Saroj Kering