Gujarati dhokla, steamed chickpea cake

Ingredients

• 200 g of chana dal (desiccated chickpeas, about 1 cup)
• 60 g of all-purpose flour (1/2 cup)
• 120 g plain yogurt (1/2 cup)
• 2 green chili peppers
• 1 piece of ginger (2.5 cm)
• 1 tablespoon of lemon juice
• 1/2 teaspoon of ground cardamom
• 1 teaspoon of baking soda
• 2 tablespoons of oil
• 1 teaspoon of mustard seeds
• 2 tablespoons of freshly chopped cilantro
• salt, to taste
• 240 ml of water (1 cup)

Wash the chickpeas and soak them overnight.

Combine the drained chickpeas, flour, yogurt, chili peppers, ginger, lemon juice, cardamom, and salt until a smooth paste forms.

Pour the dough into a large bowl and let it rest for 4 to 5 hours, or even overnight.

Just before cooking, add the baking soda and mix thoroughly.

In a large saucepan, pour in water to create steam.

Lightly grease a suitable baking dish, pour in the dough, and steam for 20 to 25 minutes.

Let it cool completely, then unmold and cut the dhokla into large squares.

In a small frying pan, heat the oil and fry the mustard seeds until they pop, then pour them over the dhokla.

Garnish with chopped cilantro and serve.