Wash and soak the chana dal for 5-6 hours.
Drain the water from the soaked chana dal. Reserve some water for grinding the dal if neccessary. Put the drained chana dal in the mixture grinder. Add chopped ginger, garlic, green chili.
Crush the dal coarsely in the grinder . Add the reserved water around 1 tbsp if needed to grind and grind the dal to a coarse texture.
The texture of the ground dal should be coarse as shown.
Remove the crushed coarse dal mixture into a bowl.
Add turmeric, asafoetida and salt.
Mix well. Cover and keep aside for couple of hours.
Now take half the mixture in another bowl. Add 1.5 tsp of fruit salt (eno) to it. Add 2 tsp of water and mix the mixture gently.
Pour the batter in the tin ( square 8" x 8") or round deep dish greased with 1/2 tsp of oil. Place the tin in the big pot filled 1/4 th with boiling water (or steamer) and cover and steam for 20 minutes.
After 20 minutes, the batter in nicely steamed and rise well.
Remove from the steamer and let it stand for 5 minutes. With the help of the knife lose the edges and unmould. The steamed cake is ready. Let it cool on the wire rack. (The steam cake can be cut into pieces. Pour the tempering made with oil, curry leaves, mustard seeds, green chili, coriander, sugar and water on it and serve it as khaman for breakfast or snack). Once the steamed cake is cooled, grate it with a help of grater or break it into crumbs with your finges. Remove in a bowl and keep aside.
For the tempering- Heat oil in a heavy bottom pan. Once the oil is heated add mustard seeds and let them crackle. Add sesame seeds.
Let both the seeds crackle.
Add ginger garlic and chili paste and chopped green chilies and saute well.
Add water. Mix well.
Add sugar and mix. Cook the mixture till the sugar dissolves.
Boil the mixture for 5 more minutes.
Add the grated steamed cake gradually.
Add the remaining grated steamed cake and mix well.
Mix the mixture well and add lemon juice.
Garnish with washed and chopped coriander and mix well. The khamani is ready to serve.
Remove the khamani in a serving bowl. Garnish with sev (thin fried gram flour vermicelli), pomegranate, desiccated coconut and coriander leaves as shown. The Sev Khamani is ready and can be enjoyed with hot cup of tea or coffee.