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½ tsp chana dal; 1 cup oil
¼ mustard seeds
A pinch of asafetida
10 to 12 green chillies( ground)
A small piece of ginger
15 flakes garlic (chopped)
½ tsp turmeric
Salt to taste
2 tsp sugar
Juice of a quarter lemon; 1 cup milk
2 tbsp coriander leaves (chopped)
¼ fresh coconut
METHOD:
Soak chana dal in water for 6 to 8 hour. Drain and grind coarsely to from a thick paste. Use as little water as possible while grinding. Heat oil in a large vessel and throw in the mustard seeds.
When they begins to crackle, add asafoetida and the dal paste, stirring constantly to avoid sticking.
When it drie, add green chillies and ginger, garlic, turmeric, salt, sugar and lemon juice, and stir well.
Sprinkle 2 teaspoons of milk every 5 minutes and keep stirring. Repeat until all the milk has been added and evaporates.
When the dal separates from the pan the khaman is ready. Spread it on a thali and garnish with coriander leaves and coconut.