| 1. | In a pan, roast green gram on medium heat till light brown (approximately 8 minutes), stirring constantly. Remove and wash roasted gram. |
| 2. | Put gram, water, turmeric powder and salt in cooker. Stir. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 4. | Remove cooker from heat. Reduce pressure by placing cooker in a basin of cold water for about 2 minutes. |
| 5. | Open cooker. Add all other ingredients except those for tempering. Mix. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. |
| 7. | Remove cooker from heat. Allow to cool naturally. |
| 8. | Open cooker. |
| 9. | For tempering, heat vanaspati in a pan for about 2 minutes. Add mustard seeds. When crackling, add bay leaves, cumin seeds and chillies. Stir for a few seconds. Add onion and fry till golden brown. Add tomato. Cook till tomato is pulpy and vanaspati shows separately (approximately 2 minutes), stirring occasionally. Pour over dalma. Stir. Serve hot. |