Dengu

Rinse the green grams thoroughly under running water until the water runs clear, then drain well.

Dice the medium onion into small, even pieces.

Heat the ghee or cooking oil in a large pot over medium heat until shimmering.

Add the diced onion to the hot oil and sauté until softened and fragrant, approximately 3-4 minutes.

Stir in the salt and curry powder to coat the onions evenly.

Add the drained green grams to the pot and stir to coat with the oil and spices.

Cook the green grams for 3-4 minutes, stirring occasionally to ensure even cooking.

Pour in the milk slowly while stirring to combine evenly with the grams and spices.

Bring the mixture to a gentle boil, then reduce heat to low and simmer until the green grams are tender and the milk has thickened, approximately 10-12 minutes.

Stir occasionally during simmering to prevent sticking and ensure uniform cooking.

Taste and adjust seasoning with additional salt and curry powder as needed.

Serve hot as a main dish or side, spooning any creamy sauce over the grams.