2 tablespoons vegetable oil, divided, plus extra for greasing
4 ounces plain yogurt
3 1/2 ounces gram flour (chickpea flour)
1 to 2 thin green chiles, seeds removed
1 (1/4-inch) piece fresh ginger, peeled
3 tablespoons fresh lemon juice
6 tablespoons water, divided
1/2 teaspoon ground turmeric
2 teaspoons sugar, divided
3/4 teaspoon Eno's fruit salts* or baking powder
1 teaspoon mustard seeds*
1 1/2 teaspoons sesame seeds
12 curry leaves*
Handful chopped fresh cilantro leaves, for garnish
Handful freshly grated coconut, for garnish
*Can be found at specialty Asian markets. As with any baked cake, insert a toothpick into the middle to test if the cake is ready. If it comes out clean, it is done. Then pour the tarka (spiced oil) over the lentil cake before it cools as it will soak into the sponge more efficiently.
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