Khaman Dhokla with Ginger-Chili Tempering and Fresh Cilantro

Whisk the chickpea flour with the yogurt and enough water to create a smooth, thick batter; set aside to ferment in a warm spot for 30 minutes.

Stir in grated ginger, minced green chili, and a pinch of turmeric. Fold in the finely chopped raw spinach.

Pour the mixture into a greased shallow steaming tray and steam over high heat for 15-18 minutes until a knife inserted into the center comes out clean.

In a small pan, heat the olive oil until shimmering. Add mustard seeds and wait for them to pop, then add sesame seeds and curry leaves. Quickly pour this aromatic tempering over the warm, spongy steamed cake.

Cut into square pieces and garnish generously with fresh cilantro and a squeeze of lime juice for brightness.

Serve warm alongside a small bowl of mint-cilantro chutney.