KHAMAN KAKDI RECIPE - Gujrati

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Credits: indianfoodforever

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

Methods:

·         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.