Name: Beetroot and Spinach Khaman ( Vaati daal and vege khaman) recipe by Manisha Shukla at BetterButter
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Ingredients: Bengal gram split ( chana daal) 1 1 /2 cups; Masoor daal 1/2 cup; Lemon juice 1 tbsp; Curd 3 tbsp; Oil 3 tbsp; Eno 1 pouch.( 1 pouch per plate of Khaman Dhokala.) / grated Cucumber 1 per plate( if your kids are smaller than 2 years ); Beetroot grated 1; Spinach leaves chopped 1 cup; Ginger grated 2 tsp; Salt to taste.; Turmeric 1/2 tsp; For tempering; oil 2 tbsp; Asafoetida 1/4 Tsp; Mustard seeds 1/2 tsp; Sesame seeds roasted 1 tbsp; Chilli powder 1 tsp ( optional); For garnishing; Coconut grated 4 tsp; Coriander leaves finely chopped 2 tbsp; Oil to Grease the plate. 1 tsp

ABOUT Beetroot and Spinach Khaman ( Vaati daal and vege khaman) RECIPE

We need to be very choosy while planning snacks for kids. Growing kids require high protein recipes. So here is a khaman with health benefits of two lentils with Spinach and Beetroot.

Ingredients Serving: 4

Bengal gram split ( chana daal) 1 1 /2 cups
Masoor daal 1/2 cup
Lemon juice 1 tbsp
Curd 3 tbsp
Oil 3 tbsp
Eno 1 pouch.( 1 pouch per plate of Khaman Dhokala.) / grated Cucumber 1 per plate( if your kids are smaller than 2 years )
Beetroot grated 1
Spinach leaves chopped 1 cup
Ginger grated 2 tsp
Salt to taste.
Turmeric 1/2 tsp
For tempering
oil 2 tbsp
Asafoetida 1/4 Tsp
Mustard seeds 1/2 tsp
Sesame seeds roasted 1 tbsp
Chilli powder 1 tsp ( optional)
For garnishing
Coconut grated 4 tsp
Coriander leaves finely chopped 2 tbsp
Oil to Grease the plate. 1 tsp

Instructions

Soak both the daals separately overnight.
In the morning coarse grind with curd and oil. Mix well.
Now keep covered for 4 to 5 hrs.
After 5 hours, add grated ginger, turmeric and salt. Now add chopped Spinach to the batter.
Grease a plate. Add Eno ( fruit salt) to the batter and spread 2 to 3 spoonful of batter according to your size of plate.
Now squeeze out some liquid from grated beetroot and spread on the top of our filled plate.
We are not mixing beetroot like Spinach as the colour of our batter with be red.
Boil water in steamer and steam your prepared Khaman plate for 10 minutes or till the toothpick comes clear.
Let it cool and than cut the pieces of our Vaati daal Khaman.
Heat oil in a pan. Add mustard seeds followed by asafoetida. When it crackles add chopped pieces of Khaman.
Mix gently. Add Coriander leaves and Grated Coconut and mix.
If you are adding Chilli powder than add it in oil just after switching of the gas after mustard seeds tempered.
This will make 2 khaman Dhokala plates.
Serve with wood apple chutney and chocolate milk to your kids.

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