Khaman recipe

Khaman Recipe

salt to taste 1 tsp lemon juice 2 tbsp coconut scraped a pinch asafetida 2 tbsp oil 100 gm bengal gram divide (chana dal) 1/2 tsp mustard seeds 2 - 3 green chillies 4 - 5 curry leaves 1 tsp sugar powdered 1 inch ginger 250 gm cucumbers
• 2 tblsp coriander leaves chopped

Dry roast the chana dal for 2-3 minutes on a high flame .Heat up and then soak in water for 8-10 hours. Remove and dry grind coarsely. Take off the cucumber and shred. Mix in salt and keep it aside in a round dish for half an hour. Take off the ginger and grind it with green chillies. Remove out all the water from the cucumber. Mix chana dal, cucumber, ginger-green chilli paste and little more salt if required. Mix in cut coriander leaves, scraped coconut, lemon juice, powdered sugar and mix well. Heat up oil in a pan. Mix in mustard seeds, asafoetida and curry leaves.
• When it starts crackling, mix in this tempering on salad and mix.