Instructions

1. Soak dal for 6 hours.
2. Drain and blend to almost smooth, add water only if needed.
3. Empty into a dish and whisk vigorously to aerate.
4. In a large non-stick pan, do the tempering.
5. Heat oil, add red chilies, as it browns add mustard seeds.
6. When crackled add asafoetida and turmeric then carefully add water, let it come to a boil.
7. Add the dal and mix thoroughly, cover and cook, on low heat, for 2 minutes.
8. Add salt, chilies, ginger, garlic and milk and mix.
9. Cover and cook for another 15 minutes, stirring often, on low heat.
10. Add more hot water if needed, to soften the khamani.
11. Dal should now be cooked.
12. Add sugar and lemon juice, stir continuosly until the sugar melts and the mixture appears doughy.
13. Remove from heat and garnish. Serve with fine spicy sev.
14. Note : can use leftover khaman : do the tempering, add crumbled khaman, sugar and lemon juice to taste. Cover and cook for a couple of minutes. Garnish.
15. To make instant khamani : use coarse ground dry chana dal and follow the same cooking method, soaking not required.