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.