STEAMED, SPICED LENTIL SLICE

Ingredients

• 1 cup dried split chaana dal
• 1/4 cup yellow split moong dal
• 2 3/4 cups water, divided
• 3 tablespoons lemon juice
• 4 1/2 tablespoons oil, divided
• 1 tablespoon fresh green chilli, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoons eno, lemon (fruit salt)
• 1 teaspoon black mustard seeds
• 1 tablespoon fresh coriander, chopped

Steps

1. Put the chaana and moong dals in a large bowl with 2 and 1/2 cups water and soak overnight at room temperature.
2. Drain the dals, then add the lemon juice, 3 tablespoons oil and the remaining 1/4 cup water. Blend to a paste with a hand blender. Add the chilli, ginger, salt, sugar and turmeric and stir. Then add the eno and mix well until it froths.
3. Oil a 10” tardi or 26cm round cake tin and pour in the mixture. Place it inside a steamer over a low level of boiling water. Cook over high heat for 5 minutes, then medium heat for a further 5 minutes. Turn off the heat and leave in the steamer to rest and cool.
4. Heat the remaining 1 and 1/2 tablespoons oil over high heat in a vaghar pot or small frypan. Add the mustard seeds and let pop, then drizzle over the slice. Garnish with coriander, cut into 3cm slices and serve warm or cold.