Put the finely chopped onions in the hot oil n let it fry till golden brown.
Once the onions are golden brown add the ginger garlic paste and stir for a couple of minutes.
Add the finely diced tomatoes, add little water if it's sticking to the base. Keep stirring.
Add the turmeric, red chilli, coriander and cumin seeds powder, and keep stirring.
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.
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.
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. Add the kokum and let it cook on low flame. Add the tamarind paste.
In a small pan add the clarified butter once it's hot, add the curry leaves and crushed cloves of garlic. As the garlic becomes golden quickly add this to the cooker n close the lid of the cooker. After 2 minutes open n stir.
Serve it hot in a bowl. Garnish it with either coriander leaves or mint leaves.
4 piece Kokum (optional)1 tsp Ginger Garlic paste1 tsp Tamarind paste3 clove garlic5 Curry leaves2 tbsp cooking oil1 tbsp clarified buttersalt2 medium TomatoesVegetarian cuisine125 grams Red Lentil50 grams Black eye gram2 medium onion, chopped1 tsp Red chilly powder1 tsp coriander seeds powder1 tsp cumin seeds powder4 pinch turmeric powder