Khaman Kakdi

August 9, 2011

Ingredients:
salt to taste
1 tsp lemon juice
2 tblsp coconut scraped
a pinch asafoetida
2 tblsp 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
How to make khaman kakdi :
  • 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 leave 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.

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