It brings me such nostalgia when I think about this dish. It instantly reminds me of my dad who’d bring these every weekend not just for us but for the entire community. He LOVED to feed everyone and I am totally like him!! When I moved to Mumbai for higher studies; the Jalaram khaman was one of the things I missed a LOT. I have been trying to recreate the exact taste but the below comes a Tad bit close to the original.
Ingredients:
- 1 cup chana dal
- 1/2 cup rice
- 1/2 cup split urad dal
- Eno/ Baking soda
- Salt
- Turmeric pwoder
- Peanut or canola oil
- green chilli and ginger paste
- 1 pinch asafoetida
- 1/2 tsp mustard seeds
- 6-7 whole green chillies
- freshly chopped coriander leaves
- 1 tbsp citric acid
- Freshly sliced raw onions
Instructions:
Soaking and fermentation:
1. Soak 1 cup chana dal, 1/2 cup rice and 1/2 cup split urad dal overnight.
2. Grind the mixture to coarse rawa kind of texture. Don’t over grind it make it too smooth.
3. Put the mixture in a pot covered in a warm/dark place to ferment. You may add a pinch of soda / eno before fermentation process.
4. Once you see the fermentation, it’s time to season and cook them.
5. Add salt per your taste, 1tbsp citric acid, 1tbsp ginger chilli paste, 1/2tsp hing, 1tsp turmeric, 1/2 tsp eno/baking soda, 1tsp sugar.
6. Mix it all well and steam them in greased thaalis for 10-15 mins. Do a knife test to see if they cooked through.
7. Cut them into pieces – square or diamond shaped.
8. Temper with hot oil, mustard seeds, hing, lots of green chillies, curry leaves and a splash of water in tempering. Add this to the khaman and top with fresh chopped cilantro.
9. Serve with raw onions and Green Cilantro chutney.
Enjoy ❤️❤️