Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chana dal
   1      cup           vegetale oil
   1      teaspoon      mustard seeds
                        a pinch of asafetida
  10                    fresh hot green chilies -- ground in a blender
                        (10 to 12)
                        a small piece of gingerroot -- peeled and chopped
  15                    garlic cloves -- peeled and chopped
     1/2  teaspoon      turmeric
                        salt to taste
     1/4                lemon -- juice of
   1      cup           milk
   2      tablespoons   chopped cilantro
     1/4                fresh coconut -- meat removed and
                        -- grated
                        store-bought sev -- (chick-pea-flour
                        -- noodles)

Preparation:

Soak the chana dal in water for 6 to 8 hours. Drain and grind coarsely in a food processor, forming a thick paste. If necessary, add a little water, but use as little as possible. Heat the oil in a large saucepan and add the mustard seeds. When they begin to crackle, add the asafetida and the dal paste, stirring constantly to prevent sticking. When the mixture is dry, add the green chilies, ginger, garlic, turmeric, salt, sugar, and lemon juice; stir well. Sprinkle in 2 tablespoons of milk every 5 minutes, and keep stirring over medium-low heat. Repeat until all the milk has been added and is absorbed. When the dal separates from the pan, the khaman is ready. Spread it on a large flat plate, and garnish with the cilantro and coconut. Top with fine ready-made salted sev. serves 6