Wash the horse gram lentil well and soak it overnight. The horse gram lentil takes longer to cook and hence it is important to soak it for about 8 hours.

Drain the soaking water and add fresh water to the lentils. Add enough water to immerse the lentils completely. Add salt needed for the lentils and cook it in pressure cooker for 5 to 6 whistles. The lentils would not be completely mush after they are cooked, but should be soft enough to easily smash them between your fingers.

In a pan, heat the butter / oil and add the cumin seeds. Let the seeds splutter and then add the chopped onions.

Saute the onions for 3 to 4 minutes until they are soft and translucent. Add the green chilies and grated ginger and fry for about 30 seconds.

Add the red chili powder, turmeric powder, dhania jeera powder, garam masala and just enough salt needed for the masala paste. We already cooked the lentil with salt and hence be very careful when you add the salt.

Mix well and then add the chopped tomatoes. Cook in medium heat until the tomatoes are cooked and mushy.

Add the cooked horse gram along with the water and mix well. Adjust the consistency by adding more water if needed.

Let the subzi simmer for about 10 minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.