Wash and soak chana dal for 6 - 8 hours.
After 8 hours, drain the dal. In a blender, add the drained dal, yogurt and oil. Gradually add water a little at a time and blend until you get a smooth mixture.
Remove the mixture into a bowl (preferably a metal bowl). Cover and set aside to ferment for 6 - 8 hours.
Heat up water in a steamer. Grease the tray with a little oil and set aside.
After about 8 hours, to the fermented batter, add yogurt, oil, ginger-green chilli paste, salt, turmeric powder and lime juice. Stir to mix everything well. Set aside.
When the steamer is ready (with water boiling), add the eno fruit salt and mix well. Pour the batter into the greased tray, filling it only half way up.
Place the tray in the steamer and let steam for about 12 - 15 minutes.
Meanwhile, for the tempering, heat some oil, add mustard seeds and allow to splutter. Then, add a pinch of asafoetida. Remove from heat and set aside.
Once the khaman is done steaming, remove the tray from the steamer and set aside for a few minutes.
Cut into pieces, sprinkle some water. Garnish with freshly chopped coriander leaves. Using a spoon pour the prepared tempering all over the pieces of khaman.
SERVING
11. Serve as part of your breakfast or lunch or is best enjoyed as a snack with fried green chilies and onions by the side.
Tips...When adding ENO fruit salt, make sure you add it just before steaming the batter. Add ENO only to the portion of the batter that you are going to steam.
