Ingredients 1½ cups horse gram 1 big piece tamarind 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 8-10 curry leaves A small pinch hing 1 small onion chopped 1 green chilli slit 1 small tomato chopped ¼ cup moong dal Salt to taste 1 tablespoon coriander leaves

For masala base ½ cup coconut fresh or frozen ¼ cup coriander stem 2 tablespoon sambar powder 1 small onion roughly chopped 1-2 cloves garlic 1 small tomato roughly chopped

Wash the horse gram thoroughly and soak in water for 6-8 hours

Drain the water completely and tie it in a muslin or cheesecloth for 12 hours. Place it in a warm and dark spot for one day.

The horse gram will germinate and have sprouts

Grind together coconut, coriander stem, 1 small onion, garlic, 1 small tomato, and sambar powder using some water. Set it aside.

Heat oil in a kadhai or pan and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and hing

Add one small onion and saute until it is translucent

Add sprouted horse gram and saute for 3-4 minutes

Add the ground masala, moong dal, one small tomato, green chilli, salt, and tamarind extract.

Add 5 cups water and mix well. Bring to a boil and let it simmer.

Cook until the horse gram is fully cooked. Alternatively, pressure cook for 4 whistles. Turn off the heat and add coriander leaves.

Serve hot with steamed rice or roti