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Gheria
A rajasthani dish made out of Chana
Dal.
Ingredients:
1/2 kg chana (Bengal gram) dal
1 cup oil
1/4 tsp. mustard seeds
A pinch of asafetida (hing)
10 to 12 green chilies (ground)
1 tsp. chopped ginger
15 chopped garlic cloves
1/2 tsp. turmeric
Salt according to taste
2 tsp. sugar
Juice of a quarter lemon
1 cup milk
2 tbsp. coriander leaves, chopped
2 cups sev (Fried Yellow Bengal gram flour noodles)
Cooking Method:
1.Soak chana (bengal gram dal) dal in water for 6 to 8 hours. Drain and grind
coarsely to form a thick paste. Use as little water as possible while grinding.
2.Heat oil in a large vessel and when heated add the mustard seeds.
3.When they begin to crackle, add asafetida and the Dal paste. Stir constantly
to avoid sticking.
4.When it dries, add green chilies and ginger, garlic, turmeric, salt, sugar and
lemon juice, and stir well.
5.Sprinkle 2 teaspoons of milk every 5 minutes and keep stirring. Repeat until
all the milk has been added and evaporates.
6.When the dal separates from the pan, the khaman is ready.
7.Spread it on a thali and garnish with coriander leaves, top with fine,
ready-made, salted sev.
