• Wash and soak the chana dal for 5-6 hours.
• Drain the water from the soaked chana dal.
• Add chopped green chillies and ginger to the dal and grind it to a coarse paste.
• Remove the crushed coarse dal mixture into a bowl.
• Add yogurt, turmeric powder and salt.
• Mix well, cover and keep aside for 3-4 hours for fermenting.
• After 3-4 hours mix the mixture lightly.
• Add ENO and 2 tsp of water on it.
• Mix it gently, do not over mix.
• Pour the batter in a greased tin ( square 8" x 8") or round deep dish.
• Place the tin in the steamer, cover and steam for 20 minutes.
• Remove from the steamer and let it stand for 5 minutes.
• With the help of the knife lose the edges.
• Cut into square pieces and demould the Khaman.

Tempering

• Heat oil in a pan. Add mustard seeds.
• When the mustard seeds start to crackle, add slit green chili and asafoetida.
• Add water.
• Let it boil for 4-5 minutes.
• Add the cut khaman pieces and toss them genlty.
• Sprinkle chopped coriander over the Khaman.