Dry roast the green gram until aromatic.

Add water, tomato, garlic, turmeric powder, green chilli, and oil. Mix well and bring to a boil.

Pressure cook for 8 whistles and simmer for 1 minute. Allow the pressure to release naturally.

Mash the cooked mixture well.

Coarsely crush cumin seeds, coriander seeds, and red chillies.

Heat coconut oil in a pan. Add the crushed spice mixture, small onions, garlic, and salt. Sauté until aromatic.

Add the mashed green gram mixture along with a little water if needed. Adjust salt and bring to a boil.

Turn off the stove and serve hot with rice.