Drain and put green gram and Bengal gram in a non-stick pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top, reduce heat and let the grams cook.
Cut the buns into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.
Roughly cut spring onions with the greens and put into a chopper jar and chop.
Flip the bread slices so that they get toasted on the other side too. When they evenly toasted on both sides, switch off the heat.
Put the spring onions in a bowl. Chop garlic cloves and add to the bowl. Drizzle a little extra virgin olive oil on each toast.
When the grams are just done strain them and let them cool. Crush them in the chopper with a little water and add to the spring onion mixture in the bowl. Add salt, juice of 1 lemon and 2 tbsps extra virgin olive oil and mix well.
Arrange the bread toasts on a serving plate, top with the gram mixture, garnish with red capsicum strips and serve.