Khaman Gujarati
Instructions
1. Combine Chana and Urad Daals, wash well and soak in water overnight (at least 8 hrs).
2. Drain out water and add daals to food processor or blender.
3. Add Yogurt and grind daals into a coarse mixture but not too coarse (If using blender, add 1/4 cup water to help with grinding).
4. Remove mixture into a bowl and add Chickpea Flour, Salt, Turmeric Powder, Asafoetida. If you used a food processor to grind and did not add the 1/4 cup water for grinding, add it now.
5. Mix well, cover and keep in warm place overnight to ferment.
6. Once fermented, add Green Chili Paste, Ginger, Oil and Lemon/Lime Juice. Mix well.
7. Grease a steel dish with a high rim and place it empty in a pot with 1 inch water for steaming. Use another bowl at the bottom of the pot to prop up the dish out of the water. Cover pot and allow the water to come to a boil.
8. When the water starts to steam, add Baking Soda to the batter and mix well in one direction.
9. Remove the empty dish from the pot and pour in batter.
10. Place dish back into the pot, cover and steam for 20 minutes.
11. After 20 minutes, remove Khaman from the pot and leave on counter to cool for 15 minutes.
12. When 5 minutes are left, start on the Seasoning.
13. Heat Oil in a small skillet.
14. Add Mustard Seeds and allow them to pop.
15. Add Asafoetida and Slit Green Chilies. Cook for 1-2 minutes, turn off stove and sprinkle a little salt. Keep aside.
16. In a small bowl, mix 6 Tbsp Water, 1 Tbsp Sugar and 1 Tbsp Lemon/Lime Juice. Keep aside.
17. Grease a sharp knife and cut Khaman into 1 1/2 inch pieces. Remove and arrange pieces on a platter.
18. Mix Water/Sugar/Lemon solution with Green Chili Seasoning and mix well.
19. Drizzle the mixture over the Khaman pieces and allow them to absorb all of the liquid.
20. Garnish with chopped Cilantro Leaves and grated Coconut.
21. Serve with Coriander or Mint Chutney.
