Amiri Khaman

Tempered, crumbled steamed lentil paste mixed with spices.


  • 2 cups chana dal
  • Small piece of ginger
  • 2 green chillies
  • 1 teaspoon soda
  • 1/2 teaspoon turmeric powder
  • 4 tablespoons oil
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon asafoetida
  • 7 garlic cloves, finely chopped
  • 2 lemon, juice
  • 1 tablespoon powdered sugar
  • salt
  • 1 tablespoon grated fresh coconut
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon pomegranate seeds


  1. Soak dal for 2-3 hours. Leaving 1 tsp dal, grind rest along with ginger and green chillies and set it aside
  2. Mix with whole dal, soda, turmeric powder and salt.
  3. In a flat greased plate, spread little mixture at a time and steam.
  4. Steam till cooked. Continue for remaining mixture.
  5. Once cool, crumble them. Add sugar, lemon juice, little salt and mix.
  6. Heat oil in pan. Crackle mustard seeds, add garlic, asafoetida and saute for minute. Pour this hot oil over crumbled mixture.
  7. Garnish with corinader leaves, grated coconut and pomegranate before you serve Amiri Khaman

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