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KHAMAN - GUJARATI DELICACY


By The Dabba Express (Visit website)



I love the 'six thinking hats' concept by Dr. Edward de Bono. This is a thinking tool which helps you look at all aspects of an issue and helps you make better decisions.
Somehow i wonder how my sister who has a degree in medicine ,is a Born master at this!!! She shares her rational viewpoint with me and i must say shes correct almost always. She's never afraid to call a spade a spade. I am extremly lucky coz whenever i go thru a rough patch i have her to fall back upon.

Meet Charu .....an extremely talented and a rare progidy ...one who is well read on all subjects ranging from mythology to parenting, from drawing rangolis to creating recipes. I wish her all the happiness ,good health and wealth. May the Lord continue to bless her with the wisdom to guide and help others.

This one is from her cookbook. Khaman is a gujarati delicacy. Its a nice and filling snack. A word of caution if you cook this on high flame the result will be burnt khaman, so cook it on low to medium flame and dont take your eyes off it ..but the taste is worth the effort ..now enjoy !!

Ingredients
Chana dal (Bengal gram) 1 cup
Ginger 2 tsp
Garlic 5 pods
Milk 1.5 cups
Lemon juice 1/2 a lemon
Mustard seeds 1 tsp
Jeera cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Sugar 1-2 tsp
Salt
Green chilli 3-4 chop into long pieces

For garnish
Chopped coriander leaves
Coconut
Fried green/red chilli as per taste
Raw mango pieces
1) Soak chana dal in water for 2 hours.
2) Drain and grind it coarse with very little water.
3) Heat oil in a pan add mustard and jeera. Wait for it to splutter. Add ginger garlic paste, green chillies and saute for 2 mins.
4) Add in the chana dal mixture and turmeric. Add milk till mixture drowns in it. Add salt and sugar.
5) Let it cook for 15 minutes. Keep stiring the mix as it tends to burn. Add few tspns oil to avoid sticking to the pan.
6) Then add lemon juice. When it thickens remove from fire.
Garnish as per your taste. Hubby likes the coconut, chilli and raw mango garnish, though traditionally its served with sev, long strands of gram flour fried in oil.







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