* 150 g whole green gram
* 2 Onions – thinly sliced
* 2 Tomatoes – cut into 6 pieces each
* 1/2 tsp Red chilli powder
* 1/2 tsp Turmeric powder
* 1 T salt
* 2 T Oil
* 2 sprigs Curry leaves
* Cinnamon, Bay leaf for tempering
To grind to a paste:
* 3 T Grated coconut
* 3 red chillies
* 1 T dalia
* 1 tsp fennel seeds
* 1 tsp khuskhus
* 2 cloves garlic
Sprouting the green gram: Soak in water overnight. Drain the water in morning and store in hot-pack. They will sprout by the next day.
Place the sprouts in 200 ml water, and boil them till almost cooked.
Drain the sprouts and use the water to grind the masalas into a fine paste.
Heat the oil in a pan. Flavour oil with cinnamon and bay leaf. After a few seconds add the curry leaves and onions.
After sauteeing for 3 minutes, add red chilli powder and turmeric powder.
Once the raw smells of the powders is gone, add tomatoes, stir for 3 minutes and add the sprouts in.
After 5 minutes, mix in the ground masala paste and boil.
Keep the flame on sim, stir the curry off and on. It is ready to be taken off flame in 10 minutes.
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