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Ingredients:

Coriander seeds- 2spoon

Cumin Seed -1 spoon

Dried Red chilli -1

Onion- 1 (chopped)

Tomato-1 (chopped)

Fresh Grated Coconut- 4 spoon

Garam Masala- 1 spoon

Turmeric – 1/4 spoon

Ginger – 1 inch

Salt- according to taste

Horse gram – 1 cup

Coriander leaves – For Garnishing

Coconut milk – For Garnishing

Preparation:

1. Wash and soak horse-gram in a vessel for 8 hours or over-night.

2. For the sprout :Leave for 24 hours covering with a vessel upside down at room temperature.

3. Rinse the horse gram again in fresh water and in a pressure cooker add 2 cups of water. Add sprouted horse gram.

4. Pressure cook on a medium to high flame for 15 minutes.

5. Now take a nonstick pan dry roast the masala- cumin seeds , coriander seeds,ginger, red chilli, turmeric powder in a medium heat.

6. Now add onions and saute them till they caramelized or golden browned.Then add tomatoes and cook well.

7. Let the masala cool down. Then add fresh grated coconut. Blend it in a mixer make a fine paste.

8. In a same nonstick pan (in a medium heat) add curry masala paste cook until you smell the nice aroma.

9. Now add cooked horse gram and cook for 3-4 minutes then add horse gram cooked water (stock).

10. Add salt and stir the whole curry mixture.

11. Simmer without a lid for 10-12 minutes or more till the curry thickens slightly. It should not be watery.

12. When the curry mixture has thickened and comes to the right consistency which is neither too thick nor thin, turn of the heat.

13. Garnish with coriander leaves and coconut milk.

14. Serve with roti or rice.

Note: I haven’t used oil or butter for curry. Its optional.