Soak the chana daal in boiling water for 3 to 4 hours.
After the dal is soaked in water, drain the water and transfer the soaked dal in a grinder jar. Grind it on pulse until it becomes grainy in texture. Transfer in a bowl and let it stand for 30 minutes. After 30 minutes add salt to taste, turmeric and eno and mix well.

In a wide bottom non stick pan add oil on medium heat and transfer the blended dal in the pan and stir well and cover and cook on low heat for about 6 to 7 minutes. Make sure that the dal is cooked properly and is tender in texture

Remove cover and mix well. Do not worry if the bottom is a little crispy. Sprinkle quarter cup of water and mix well. Cover for a 3 to 4 minutes and cook. If not cooked add more water cover and repeat the step again. Check if the khamani is cooked. If it doesn’t stick its done. Add a tablespoon of sugar and cover. Add lemon juice after 5 minutes and mix well.

You can add raisins and cashews if preferred. Add in capsicum, 1 teaspoon of spring onion and 1 teaspoon of coriander.

Tadka:-
In a pan add 2 tablespoon oil on medium heat and add curry leaves, mustard seeds and cumin seeds. Once it starts fluttering add ginger, garlic and chilli and sauté for a minute. Add in 1/2 cup of water and bring it to boil. Turn off the gas.
Set aside 2 tablespoon of khamani in a bowl for chutney.