Locho

Method

1. 1 Soak chana dal for 4 hours, then coarsely grind and mix with chickpea flour, yogurt, turmeric, and water.
2. 2 The paste must be much thinner than the paste used to make khaman, which is why locho doesn't solidify into a block that can be cut.
3. 3 Mix in the baking soda, then pour it directly into the tray and steam for 20 minutes.
4. 4 It's normal for locho to remain mushy after steaming; anyone who tried to make it firm would have made khaman instead of locho.
5. 5 Scoop the contents onto a plate with a spoon and create a well in the center.
6. 6 Pour melted butter into the hole, then sprinkle with sev, chopped onion, chili powder, and cilantro. Serve hot with a spoon.

With an appliance

• Pressure cooker 34 min

  Replace step 3: pour the paste into the tray and immediately steam at low pressure for 9 minutes, then quickly release the pressure to maintain the characteristic soft, runny texture; steps 4–6 remain unchanged.