KHAMAN KAKDI RECIPE

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.