Ingredients
125g/4oz plain yoghurt
100g/3½oz gram flour (chickpea flour)
1-2 thin green chillies, seeds removed
0.5cm/¼in piece ginger, peeled
3 tbsp lemon juice
2 tbsp vegetable oil, plus extra for greasing
6 tbsp water
½ tsp ground turmeric
salt, to taste
2 tsp sugar
¾ tsp Eno's fruit salts (available from chemists)
1 tsp mustard seeds
1½ tsp sesame seeds
12 curry leaves
To serve
handful chopped fresh coriander leaves
handful freshly grated coconut
Method
1. Grease an 18cm/7in sandwich tin with vegetable oil.
2. In a bowl, whisk the yoghurt and the gram flour together to a smooth batter.
3. In a food processor, blend the green chillies, ginger, lemon juice, one tablespoon of the vegetable oil, and two tablespoons of the water to a smooth paste.
4. Add the chilli paste, turmeric, salt and one teaspoon of the sugar to the batter and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of double cream.
5. Add the fruit salts and stir well to combine, then set aside for 4-5 minutes.
6. Fill the saucepan of a 20cm/8in double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
7. Pour the batter into the greased sandwich tin and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18-20 minutes, or until a toothpick inserted into the batter comes out clean.
8. Heat the remaining oil in a small pan over a medium heat. When the oil is hot, add the mustard seeds and fry for 20-30 seconds, or until the mustard seeds start to pop. (CAUTION: keep the pan well away from your eyes and face.)
9. When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for a further minute, or until the sesame seeds are golden-brown. Discard the curry leaves.
10. Add the remaining four tablespoons of water and the remaining teaspoon of sugar and boil for 2-3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
11. To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.
