SAMBHARYA KHAMAN

1 1/2 cup chana daal

1/2 cup yogurt

1 tablespoon green chili paste

1 teaspoon ginger paste

1/2 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon sugar

2 tablespoons oil

3/4 teaspoon soda by carb

For tempering

4 tablespoons oil

1 1/2 teaspoon mustard seeds

hand full curry leaves

1/2 teaspoon asafetida

1 tablespoon sesame seeds

1 carrot cut into long thin slices

3 to 4 green chilies cut length wise

3 tablespoons grated coconut

handful chopped cilantro

Wash and soak daal for 5 to six hours. Drain all the water, place daal in the food processor add yogurt and grind. Remove in a bowl, add salt and turmeric powder mix well and cover the mixture. Keep in a warm place to ferment for 4 to 5 hours. Fill the water in a steamer, let the steamer get hot. Add chili paste, ginger paste, oil, soda by carb in the batter and give it a good whisk. The consistency will change to double.( whisk in the same direction.) Pour the batter in the greased tray and place in the steamer. Cover the lid and steam for 15 minutes. Remove the khaman from the steamer and cut in to squares . Set aside.

Heat the oil in a skillet, Once heated add mustard seeds, curry leaves, asafetida, sesame seeds, carrots slices, green chili slices and sauté until little tender. Spread all over the khaman, and garnish with coconut and cilantro.