Amiri Khaman

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

		For Khaman
1 cup		Channa - (bengal gram) dal washed & soaked for 4-5 hours
		Salt to taste
		For Topping
1/4 cup		Tamarind chutney - (refer chutneys)
2 tablespoons		Green chutney - (refer chutneys)
1 cup		Fine bland sev
2		Onions chopped finely
2 tablespoons		Coriander leaves finely chopped
1 teaspoon		Crushed cumin seeds
		Salt to taste

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)

Source:
A World of Curries - Dewitt & Pais

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