Gujarati Khaman Dhokla with Tempered Mustard Seeds and Cilantro

Whisk the chana dal flour, yogurt, minced chicken breast, and chopped spinach with enough water to create a smooth, thick batter. Let it rest for 15 minutes.

Add a pinch of baking soda to the batter and stir quickly until it becomes aerated and fluffy.

Pour the mixture into a greased shallow steaming tray. Steam over high heat for 15-18 minutes until a toothpick inserted into the center comes out clean and the surface is spongy.

In a small pan, heat the olive oil until shimmering. Add mustard seeds, green chili slices, and curry leaves. Once the seeds pop and the aromatics are fragrant, pour the tempered oil over the steamed dhokla.

Slice into squares. The finished dish should be light and airy, with the savory punch of the tempered spices contrasting the texture of the steamed cake. Garnish generously with fresh cilantro and a squeeze of lime juice before serving.