Instructions: For Khaman:
Grind soaked dal in mixie till fine.

Keep batter fairly thick.

Add salt, mix well, pour into a pressurecooker container.

Cover with lid, pressure cook for 2 whistles.

Cool. Grate with a grater (use bigger holed blade).

The result should be like bread crumbs.

To serve:
Spread some khaman crumbs in serving plate.

Sprinkle some of both chutneys.

Sprinkle salt, cumin, follow with sev, onions and coriander.

Serve immediately.

Making time:
For khaman-30 minutes(excluding soaking time)

For rest: 20 minutes

Makes: 5 servings

Shelflife: 3 days refrigerated in airtight container. (Store without toppings)

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