Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***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

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)