Sprouted Masur Dal Khaman

Khaman is a popular recipe from the western state of Gujrat in India. It is also eaten in a few neighbouring states, but it is said to have originated in Gujrat, which is also known for its vibrant culture and cuisine. Many delicious foods such as Khaman, Dhokla, Thepla, etc., which have become household names now, originate from this state.

Khaman refers to a light, spongy, savoury cake typically made with gram flour (besan). A smooth batter is made using gram flour (and a few more basic ingredients), steamed and tempered with mustard seeds, asafoetida and curry leaves and finally garnished with fresh coriander leaves and grated coconut.

Today, the recipe I am sharing, Sprouted Masur Dal Khaman, is my version of Khaman made with sprouted Red Lentils, called Masoor Dal in Hindi. I have used the traditional recipe for Khaman as my reference when developing this recipe. In this recipe, along with besan (gram flour), I have added coarsely ground red lentil sprouts.

Recently, I shared an article about making Masur Dal Sprouts at home. Please check it out, as it is the main ingredient in this recipe.

Information about some of the Ingredients needed for making Khaman:

Red Lentil/Masur Dal Sprouts: These are sprouts made using red lentils, which come with brown skin. I have already shared the link for making Masur Dal Sprouts. Check it out.

Besan/Gram Flour: A small portion of gram flour/Besan is also used in the recipe. Besan comes in many varieties-soft/coarse. Use any that you use regularly. In my recipe, I have mentioned a certain amount of water. It worked for the quality of the gram flour I used. The amount may vary depending on the type and quality of gram flour you use. Just make sure that the batter has a pouring consistency. It should be neither too thin nor too thick. It should be similar to that of dosa batter. For my readers in Germany, I used TRS Besan for this recipe. It is available in Indian shops.

Citric Acid and Baking Soda: These are two essential ingredients for this recipe. Their combination makes the batter rise and become soft like a sponge after steaming. For my readers in Germany, Citric Acid is called Zitronensäure, and Baking Soda is called Natron in German. Both are available in supermarkets. They come in small sachets.

Tempering Ingredients: Don’t miss adding green chillies and asafoetida. They add a ton of flavour. Typically, mustard seeds are used, but since I don’t use much of them in my cooking, I have used cumin seeds.

Garnishing Ingredients: Typically, Khaman is garnished with fresh coriander leaves and freshly grated coconut. If you don’t have any one of them, don’t worry. You can skip them. But adding them surely adds to the visual appeal and taste of the dish.

Chutneys: Khaman tastes great with Mint Chutney and Tamarind Chutney. Both recipes have been posted along with my recipe for Bhalla Papdi Chaat.

Equipment Needed:

• Mixing bowl: https://amzn.to/3V8ZPU
• Steamer: https://amzn.to/3SWyGoC
• Pan: https://amzn.to/3sPfTAS
• Knives: https://amzn.to/3ud487O

Please note: If you don’t have a steamer, you can also use an Idli steamer. You can use a baking mould like this one and place it on the idli steamer.

Now, let’s start with the recipe.

Ingredient Sourcing in Germany:

While you will get some of the ingredients needed for this recipe from a German Supermarket, you can get all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Ingredients Needed for making Sprouted Masur Dal Khaman:

For Khaman

• 1 Cup Raw Masoor Dal (After sprouting, it becomes 4 cups)
• 3 tbsp Besan
• ½ Cup Water
• 1 tsp Citric Acid
• 4 tsp Sugar
• 1 tsp Salt
• 1 Pinch Turmeric Powder
• 1 tbsp Oil
• ¾ tsp Baking Soda
• 2 Cups Water (1 cup for grinding the sprouts and 1 cup for the batter)
• Water for steaming

For Tempering

• 1 tbsp Oil
• 1 tsp Mustard or cumin seeds
• ⅓ tsp Asafoetida
• 3-4 Green Chillies; chopped
• 15-20 Fresh Curry Leaves
• 2 tsp Sugar
• ½ tsp Salt
• ¾ Cup Water
• ½ Lemon; juice extracted

For Garnishing

• Fresh Coriander leaves
• Grated Coconut

Method to make Sprouted Masur Dal Khaman:

In a mixing bowl, combine 1/2 a cup of water with sugar, salt, citric acid and turmeric powder. Mix it till the sugar and salt dissolve.

Add coarsely ground masur dal sprouts, gram flour (besan) and 1 cup of water and make a smooth batter. Use a whisk to remove the lumps.

Grease a mould and keep it ready. Also, turn on the steamer and let the water come to a boil. When the water in the steamer starts bubbling, add oil and baking soda to the batter.

Mix well and immediately transfer the batter to the mould. Tap it to remove air bubbles and place the mould in the steamer.

Cover and steam for about 20 minutes. After 20 minutes, insert a toothpick and check. If it comes out clean, the khaman is ready. Else, steam for some more time. Once the Khaman is ready, remove it and let it cool on the kitchen counter for about 5 minutes.

Then, de-mould it and let it cool completely.

Method to make Tadka

Heat oil in a pan. Add mustard/cumin seeds and let them crackle. Then, add chillies, curry leaves and asafoetida.

Add water, salt and sugar and turn off the heat. Add lemon juice and let it cool to room temperature.

Final Steps

Once the Khaman cools, pour the tadka on it. Spread it over the khaman. Garnish with fresh coriander leaves and grated coconut.

Cut into pieces and serve with mint chutney and/or tamarind chutney.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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