Whilst a lot of people believe that all Khaman are the same, the Amiri Khaman is quite different than the regular and original Vaati daal na khaman.

Amiri Khaman are crumbled and eaten with accompaniments that are different than the regular yellow khaman. In Bombay and other places, it is also referred as Khamani.


2 cups of chana daal
3 tbsp oil
2 green chillies finely chopped
1 piece of ginger finely chopped
3-4 cloves of garlic finely chopped
A pinch of turmeric powder
1 tbsp of mustard seeds
Pinch of hing for tempering & Salt to taste.


Soak chana daal for 2 hours; after that grind coarsely in mixer.

Heat 3tbsp of oil in a non stick pan, add mustard seeds. Once it starts to crackle, add a pinch of hing, chopped garlic, chillies and ginger. Sauté it for a while. Now add chana dal paste mixture and allow it to sauté and sizzle for 3-5 minutes till it is cooked evenly and gathered in the center of the pan. Add salt and turmeric powder, allowing it to cook for a while, stirring constantly.

Allow it to cool down and it is ready to be served. Garnish with sev, kothmir and grated coconut.

This recipe is used at our house and has been dictated by my mother. No debates or arguments would be entertained in terms of preparing this some other way. Please feel free to prepare the way you are comfortable

Written by AD
ex waiter, angadia, travel agent, dotcomer, dukaandaar, marketeer, people watcher. appreciates single malt, food, friends