Mix all other ingredients mentioned under dhokla except Eno. Keep it aside for 10 minutes.
Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour prepared batter into the greased pan and place it on the stand inside the kadai.
Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.

To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
Switch off the flame and allow dhokla to cool completely.
Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into slices.
For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add chopped chilies and then white sesame.

Add 1 & 1/4 cups of water to tempering and allow mixture to boil for 2 minutes.
Switch off the flame and add lemon juice. Mix well.
Allow to cool down the mixture for 3-5 minutes. Then pour this mixture over steamed dhokla.
Keep aside for 10 minutes. Garnish with pomegranate and serve.

Tips:

Spinach Puree: For the spinach puree first, boil 2 cups water in a saucepan. Add the small bunch of spinach leaves in the boiling water, let it boil for 5 minutes. Then, using a tong take out the boiled spinach leaves and add to the cold water immediately. Squeeze excess water, make a puree in a grinder. You can add the ginger and green chilli into spinach while grinding.