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)

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.