Ingredients:

1 tsp Ginger, finely chopped
5 Green Chillies, finely chopped
Salt according to taste
Dough for sealing the vessel
250 gms Dhuli Urad Daal, soaked in water for 3-4 hours

For tempering

50 ml Oil
1 tsp Cumin seeds
½ tsp Chaat masala
½ tsp Garam Masala
1 Onion, finely chopped

For the garnish

1 tsp Onion, browned
¼ tsp Ginger, julienned
1 tsp Coriander leaves, chopped

Method:
Combine in a pan chopped ginger, green chillies, salt and urad daal and add water till about 1 inch above the daal. Cook till it is tender. Strain and put in a pan.
Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
Add browned onions and cumin seeds to the black gram. Then add chaat masala and garam masala and mix well.
Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
Transfer the gram mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.

Tip: To de-skin tomatoes, roast them over a gas flame with the help of a fork. The skin will come off easily.