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.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.