Soak green gram for 30 mins and pressure cook until soft and keep aside.
Toast the bread and cut each slice into 4.
Now for the assembling: lay the slices flat, add boiled green gram, then add the chutneys generously. Spread a layer of curd over it, then chopped raw onions. Garnish it with sev and chopped coriander leaves.
Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.