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Ingredients

• 1 c. Channa, (bengal gram) dal washed & soaked for 4-5 hrs
•     Salt to taste
• 1/4 c. Tamarind chutney, (refer chutneys)
• 2 Tbsp. Green chutney, (refer chutneys)
• 1 c. Fine bland sev
• 2 x Onions minced finely
• 2 Tbsp. Coriander leaves finely minced
• 1 tsp Crushed cumin seeds
•     Salt to taste

Description

For Khaman:Grind Soaked Dal In Mixie Until Fine. Keep Batter Fairly Thick. Add In Salt, Mix Well, Pour Into A Pressurecooker Container. Cover With Lid, Pressure Cook For 2…

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