Amiri Khaman Recipe

• 1 c. Channa, (bengal gram) dal washed & soaked for 4-5 hrs Salt to taste
• 1/4 c. Tamarind chutney, (refer chutneys)
• 2 Tbsp. Green chutney, (refer chutneys)
• 1 c. Fine bland sev
• 2 x Onions minced finely
• 2 Tbsp. Coriander leaves finely minced
• 1 tsp Crushed cumin seeds Salt to taste

1. For Khaman:Grind soaked dal in mixie until fine.
2. Keep batter fairly thick.
3. Add in salt, mix well, pour into a pressurecooker container.
4. Cover with lid, pressure cook for 2 whistles.
5. Cold.
6. Grate with a grater (use bigger holed blade).
7. The result should be like bread crumbs.
8. To serve:Spread some khaman crumbs in serving plate.
9. Sprinkle some of both chutneys.
10. Sprinkle salt, cumin, follow with sev, onions and coriander.
11. Serve immediately.
12. Making time:For khaman-30 min(excluding soaking time)
13. For rest: 20 min
14. Makes: 5 servings
15. Shelflife: 3 days refrigerated in airtight container.
16. (Store without toppings)

channa, tamarind chutney, green chutney, onions, cumin seeds salt

Taken from cookeatshare.com/recipes/amiri-khaman-64826 (may not work)