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1
Heat the oil in a pressure cooker.
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2
Put the finely chopped onions in the hot oil n let it fry till golden brown.
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3
Once the onions are golden brown add the ginger garlic paste and stir for a couple of minutes.
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4
Add the finely diced tomatoes, add little water if it's sticking to the base.
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5
Keep stirring.
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6
Add the turmeric, red chilli, coriander and cumin seeds powder, and keep stirring.
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7
After stirring for some 5 minutes add the lentils and the gram to the cooker, add water enough to go 2 inches above the Lentil.
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8
Let the pressure cooker whistle 3 time's on high flame then reduce to low flame n keep it for 10 minutes on the fire.
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9
After the cooker has cooled down a bit and you are able to open the cooker easily, check if the consistency is very thick add water to it.
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10
Add the kokum and let it cook on low flame.
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11
Add the tamarind paste.
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12
In a small pan add the clarified butter once it's hot, add the curry leaves and crushed cloves of garlic.
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13
As the garlic becomes golden quickly add this to the cooker n close the lid of the cooker.
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14
After 2 minutes open n stir.
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15
Serve it hot in a bowl.
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16
Garnish it with either coriander leaves or mint leaves.
