Soak the black gram for 8 hours.

Pressure cook the black gram with salt and turmeric powder for 30 minutes or until softened.

Grind 1/4 onion and 2 tablespoons of cooked black gram into a paste. Set aside.

Heat mustard oil in a pan.

Add bay leaf, cumin seeds, onion, and green chillies and sauté until the onion softens.

Add ginger garlic paste and cook for 2 minutes.

Add red chilli powder, turmeric powder, coriander powder, black pepper powder, and the ground paste. Mix and cook for 3 minutes.

Add the cooked black gram, salt, and 1/4 cup of water. Mix well.

Let it simmer for 20-30 minutes, adding more water if needed.

Garnish with cumin seeds, finely chopped onions, and green chillies before serving.

Serve hot as a snack or side dish.