Boil the whole green gram in five cups of water and salt in a non-stick deep pan. Once the water begins to boil, lower the heat and simmer until the gram is completely cooked and soft.
You can also pressure cook till the pressure is released four times (four whistles). Drain and use the stock in some other recipe. Heat the oil in a non-stick pan. Add the bay leaf and cloves and sauté for half a second.
Add the cumin seeds and once they begin to change colour add curry leaves and sauté for half a second. Add turmeric powder and red chilli powder and stir again. Add the boiled green grams and adjust salt. Cook for two minutes.
Add the fresh coriander and mix well. Apply the butter on one side of all the bread slices. Place four slices on the work top and spread the green gram mixture evenly on all of them.
Cover each with another slice, buttered side facing the stuffing. Apply a little butter on the outer surfaces of the sandwiches and grill them in a griller or in a sandwich toaster till crisp and golden on both the sides. Serve immediately with tomato ketchup.