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.

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.

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.

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.