Preparation:
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) |
