Ingredients:
Large White Gram – 3 1/2 tbsp
Dried Peas – 3 1/2 tbsp
Black Eyed Beans – 3 1/2 tbsp
Dill Seeds – 1/2 tbsp
White Kidney Beans – 2 tbsp
Whole Green Gram – 2 tbsp
Lentil – 2 tbsp
Moth Beans – 4 tsp
Ghee – 1 cup
Asafoetida – a pinch
Cloves – 5 to 8
Green Cardamoms – 5 to 6
Cinnamon 1” Stick – 1
Garlic – 4 tsp, peeled, crushed
Onions – 2, medium sized, peeled, finely Sliced
Turmeric Powder – 1 tsp
Salt to Taste
Coriander Powder – 1 tbsp
Cumin Powder – 2 tsp
Black Pepper Powder – 1 tsp
Garam masala – 1 tsp
Red Chilli Powder – 1 tbsp
Yoghurt – 1 cup
Ginger – 4 tsp, peeled, ground
Tomatoes – 250gm, chopped
Mustard Oil – 1/4 cup
Carom Seeds – 1 tsp
Jimmu (Optional) – 1 tsp
Dry Red Chillies – 3 to 4
Green Coriander – 1 tbsp
Method:
1. Wash and soak the pulses and legumes overnight.
2. Tie them in a muslin cloth and leave for a day to sprout.
3. Repeat the process the next day.
4. Heat the ghee in a pan.
5. Add asafoetida, cloves, green cardamoms and cinnamon.
6. Saute for a while, add the garlic.
7. When it turns reddish, add the onions and saute till it turns brown.
8. Add the sprouts, turmeric powder and salt.
9. Fry till the mixture is dry, stirring continuously.
10. Add all the powdered spices, yoghurt and ginger paste.
11. Cook for 5 minutes. Add the tomatoes and 4 to 5 cups of water.
12. Cook till the sprouts become soft.
13. This dish should have a thin gravy, so add more water if required.
14. Heat the mustard oil in a pan till smoking.
15. Lower the heat and add carom seeds, jimmu and dry red chillies.
16. Once the dry red chillies turn brown, pour this into the prepared curry and cover the pan with a lid immediately.
17. Remove the lid, garnish with green coriander and lemon wedges.
18. Serve hot.
