Home - Cuisine - Amiri Khaman
 Amiri Khaman 
  • 1/2 kg Bengal gram dal
  • 1 cup Oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 10 Green chillies
  • 1 teaspoon Chopped ginger
  • 1 tablespoon Chopped garlic
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoons Sugar
  • 1 cup Milk
  • 1 tablespoon Lemon juice
  • 1/2 cup Coriander leaves
  • 1/4 cup Grated coconut
  • Salt (As per taste)
Wash the dal thoroughly and soak overnight in enough water. Drain the water and wash well again. Grind to a coarse paste using as little water as possible. Grind the green chillies to a paste.

Heat oil in a large frying pan and add the mustard seeds. When they start crackling, add the asafoetida and the ground dal. Stir constantly on a medium flame, till all the liquid dries up and the dal becomes quite dry.

Add the green chilli paste, ginger, garlic, turmeric, sugar, lemon juice and salt. Stir and adjust seasoning as per taste. Sprinkle 1 1/2 tablespoons of milk every 5 minutes and stir constantly until all the milk has been added and evaporated. Cook till the mixture starts leaving the sides of the pan.

Serve warm garnished with coriander leaves and grated coconut.

Other Details
Serves: 4 Time: 45 mins.

Rating: Not rated yet.

State: Gujarat | Submitted by: System


No comments yet.

Browse the whole Glossary

 Quick Links
Browse recipes according to Indian states
Browse recipes according to courses

 Conversion Calculator