Locho

1. Add chana dal and urad dal to a medium bowl and cover with water. Soak for at least 5 hours or up to overnight.
2. Drain the dal, making sure to save at least 1/2 a cup of the soaking water. Add the dal to a blender with the yogurt and 1/3 cup of soaking water. Blend until you have a semi-smooth mixture. You don’t want it to be completely smooth, but you don’t want whole dal in there either.
3. Pour the dal mixture into a large bowl. Mix in ginger, green chili, salt, turmeric, and vegetable oil. The mixture should be like a thick cake batter.
4. When you’re ready to steam the locho, add Eno to the mixture and gently stir in. Immediately pour the batter into an oil-greased 8-inch pan. Sprinkle the top with black pepper and red chili powder. Tap 2 times to level the batter out and then steam for 15 to 20 minute. The locho is done when you pierce it with a knife and the knife comes out clean.

QUICK PICKLED ONION

1. While the locho is cooking, make the pickled onion. In a small bowl mix together onion, lime juice, salt, and chili powder and set aside.

ASSEMBLE

1. Serve the locho immediately when it’s done and piping hot! Spoon about 1 cup of locho onto a plate.  Top with sev, drizzle of vegetable oil, green and sweet chutney, a pinch of black salt or chaat masala, and a few quick pickled onions. Enjoy!