Dhokla

Instructions

1. Presoak the dhal overnight or at least for six hours. Drain any excess water.
2. Line a steam bowl with parchment paper and set to one side.
3. Blend dhal in a food processor with salt, ginger, and chilli (optional). Transfer to a large mixing bowl.
4. Add turmeric powder, lemon juice and olive oil.
5. Mix the bicarbonate of soda together with water. Lightly stir into the dhal mixture and sweep into a steam bowl.
6. Steam the dhokla in a pressure cooker the dhal for 15 minutes.
7. To make the tadka, chop the curry leaves and place with the oil, mustard seeds, cumin seeds and asafoetida in a small frying pan. Sauté for about 3 or 4 minutes.
8. Garnish the tadka on top of the dhokla.