Importent Ingredients :

2 tblsp scraped coconut

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

salt to taste

1 tsp lemon juice

1 tsp powdered sugar

1 inch ginger

250 gm cucumbers

2 tblsp chopped coriander leaves

Preparation method for 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
•    Then little more salt if required.
•    Mix in cut coriander leaves, scraped coconut,
•    Add also 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.
•    Now serve on ocassions

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