Khaman Kakdi

Khaman Kakdi is a refreshing Gujarati-style cucumber salad mixed with coarsely ground chana dal, fresh coconut, and tangy lemon — light, crunchy, and full of flavor.

Ingredients

1. Salt to taste
2. 1 tsp lemon juice
3. 2 tbsp scraped coconut
4. A pinch of asafoetida (hing)
5. 2 tbsp oil
6. 100 g Bengal gram dal (chana dal)
7. ½ tsp mustard seeds
8. 2–3 green chillies
9. 4–5 curry leaves
10. 1 tsp powdered sugar
11. 1-inch piece of ginger
12. 250 g cucumbers
13. 2 tbsp chopped coriander leaves

Instructions

1. Prepare the Chana Dal

   • Dry roast the chana dal on high flame for 2–3 minutes until fragrant.
   • Soak the roasted dal in water for 8–10 hours.
   • Drain the soaked dal and grind it coarsely in a mixer.

2. Prepare the Cucumber

   • Peel and grate the cucumbers.
   • Add a little salt, mix, and let them rest in a bowl for about 30 minutes.
   • Squeeze out all the excess water from the grated cucumber to remove moisture.

3. Make the Spice Paste

   • Grind together the ginger and green chillies into a smooth paste.
   • Keep aside for mixing with the dal and cucumber.

4. Mix the Salad Base

   • In a large bowl, combine coarsely ground chana dal, grated cucumber, and the ginger-green chilli paste.
   • Add chopped coriander leaves, scraped coconut, lemon juice, powdered sugar, and a little salt if needed.
   • Mix everything thoroughly to combine all flavors.

5. Prepare the Tempering (Tadka)

   • Heat oil in a small pan.
   • Add mustard seeds and let them splutter.
   • Add asafoetida and curry leaves, and fry for a few seconds.
   • Pour this tempering over the prepared salad mixture.

6. Serve

   • Mix well to coat the salad with the tempering.
   • Serve Khaman Kakdi fresh as a cooling side dish or a light snack — crunchy, nutty, and perfectly spiced.