Cook the Bengal Gram in a cooker, with some salt added. Water level should be just half an inch above the gram. Let the steam whistle once. Switch off the flame, and release the steam slowly or hold the pressure cooker under a running tap. This will ensure that the Bengal Gram does not get over cooked. Keep aside.

Saute the chopped onions in oil in a pan. Add the crushed ginger and garlic. stir again. Add a little salt after checking the salt level of the Bengal gram.

When the onions get transparent add the turmeric and chilly powder. stir till a slight aroma arises.

Add the cooked Bengal gram and mix well.

Check for salt, garnish with curry leaves.