Khaman

Method

1. 1 Beat the chickpea flour with yogurt, sugar, and water until smooth, then let it rest for 15 minutes.
2. 2 Mix baking soda with lemon juice, then pour it into the mortar and whisk vigorously for 30 seconds.
3. 3 Pour into the mold and steam immediately; waiting more than 60 seconds will cause the air to escape and the cake will not rise and become fluffy.
4. 4 Steam for 18 minutes, then test with a toothpick; if the toothpick comes out clean, it's cooked.
5. 5 Let cool for 10 minutes, then cut into 4 cm cubes.
6. 6 Sauté mustard seeds and green chilies in oil, then add lime juice and pour over the bread, sprinkle with grated coconut and cilantro.

With an appliance

• Pressure cooker 34 min

  Replace steps 3–4: pour the mixture into the mold and immediately bake at low pressure for 8 minutes, then quickly release the pressure; steps 5–6 remain unchanged.