Khaman Dhokla with Tempered Curry Leaves and Green Chili

In a bowl, whisk together the chana dal flour and yogurt with enough water to create a thick, smooth batter. Let it sit for 15 minutes to hydrate.

Stir in grated ginger and finely chopped green chili. Add a pinch of salt and a leavening agent (fruit salt or baking soda) to create a light, airy texture.

Pour the batter into a greased shallow steamer tray. Steam over high heat for 12-15 minutes, or until a skewer inserted into the center comes out clean. The cake should be pale yellow, light, and springy.

While the dhokla steams, prepare the tempering: heat the olive oil in a small pan until shimmering. Add mustard seeds; once they crackle and pop, add the fresh curry leaves and a slit green chili.

Carefully remove the warm, spongy dhokla from the steamer and cut into uniform squares. Pour the hot tempered oil and aromatics over the top so the flavors soak into the porous cake.

Garnish generously with fresh cilantro and serve warm with a side of chutney.