Horse gram sprout - 1 1/2 cup
Onion - 2 large Chopped fine
Tomato - 2 chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Mustard seeds and urad dhal - 1 tsp
Salt as needed
Oil - 2 tbsp
As a variation can add 1 cup of milk OR grind coconut with fennel seeds to a fine paste. This will give a good thickness and extra taste to the gravy.
Soak 1 cup of horsegram over night and then drain water and cover with a wet cloth and allow them to sprout.
Transfer them in a pressure cooker pan and add water enough for filling them and cook for 3 - 4 whistles. Normally for the other sprouts there is no need to pressure cook, but horse gram takes longer time to cook and also the sprouts.
Heat oil in a pan and add mustard seeds, urad dhal, cumin seeds and curry leaves. Wait until it pops out and add chopped onions. Fry till golden brown. Next add ginger garlic paste and saute for a minute. Then add chopped tomatoes and cook till they mashed and pulpy and water leaves out. Next add all the powders and mix once. Finally add the cooked sprouts along with the water and also salt and cook till the gravy thickens. garnish with chopped coriander leaves.
This goes well with rice and also chapathis.
Can also add coconut milk or coconut paste as mentioned above and cook till the raw smell leaves. Can adjust the quantity of water according to gravy thickness needed.