Ingredients:

• For Khaman:
• 1 cup – Channa (Bengal gram) dal washed and soaked for 4-5 hours
• Salt, to taste
• For topping:
• 1/4 cup – Tamarind chutney (refer chutneys)
• 2 tbsp – green chutney (refer chutneys)
• 1 cup – fine bland sev
• 2 – Onions chopped finely
• 2 tbsp – Coriander leaves finely chopped
• 1 tsp – crushed Cumin seeds
• Salt, to taste

Method:

1. For Khaman:
2. Grind soaked dal in mixie till fine. Keep batter fairly thick.
3. Add salt, mix well, pour into a pressure cooker container. Cover with lid, pressure cook for 2 whistles. Cool.
4. Grate with a grater (use bigger holed blade).
5. The result should be like bread crumbs.
6. To serve:
7. Spread some khaman crumbs in serving plate.
8. Sprinkle some of both chutneys.
9. Sprinkle salt, cumin, followed by sev, onions and coriander.
10. Serve immediately.

Recipe courtesy of Saroj Kering