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Amiri Khaman (Split Chickpea Squares) Yum
Amiri Khaman (Split Chickpea Squares)
Course appetizer
Cuisine gujarati
Prep Time
45 minutes

Cook Time
30 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Split Chickpeas)
  • ¼ tsp Mustard seeds
  • 1 Ginger ” – piece, grated
  • 2 cloves Garlic – finely minced
  • ¼ tsp Asafoetida Hing/
  • ¼ tsp Turmeric
  • to taste Salt
  • ½ tsp Sugar
  • ¾ cup Milk
  • 1 tbsp Lemon Juice
  • 1 tbsp Cilantro leaves – , finely chopped
  • 1 tbsp Coconut Dry grated
Course appetizer
Cuisine gujarati
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 360 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Split Chickpeas)
  • ¼ tsp Mustard seeds
  • 1 Ginger ” – piece, grated
  • 2 cloves Garlic – finely minced
  • ¼ tsp Asafoetida Hing/
  • ¼ tsp Turmeric
  • to taste Salt
  • ½ tsp Sugar
  • ¾ cup Milk
  • 1 tbsp Lemon Juice
  • 1 tbsp Cilantro leaves – , finely chopped
  • 1 tbsp Coconut Dry grated
Amiri Khaman (Split Chickpea Squares)
Instructions
  1. Wash the chana dal/ chickpeas and soak in cold water for 5~6 hours or overnight. Drain and process the chana dal into a fine paste adding just enough water.
  2. In a non-stick pan, heat 1tbsp oil over medium heat. When hot, add mustard seeds and once they splutter, add asafoetida/ hing, follwed by ginger, garlic, green chilies and turmeric. Fry for about 1 minute.
  3. Add the ground chickpea paste, salt, sugar and cook over medium-low heat until the mixture dries out and gets crumbly, about 3~5 minutes.
  4. Add ⅓ cup of milk, mix well and continue to cook, stirring constantly for 2~3 minutes. Repeat the process with the remaining milk.
  5. Add the lemon juice and stir until well blended. Once the mixture leaves the sides of the pan, remove it onto a lightly greased plate (8″ rectangle would work best) and sprinkle over the coriander and coconut, pressing them down gently so that they stick to the chickpea mixture.
  6. Cool and cut into squares or diamonds and serve hot or cold. Serve with tomato ketchup and/ or sweet tamarind chutney.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 47.

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