Method:

Wash the Horse gram well and soak it in water for 10 to 12 hours or overnight.

Drain the water completely, wrap it in a damp cheesecloth and let it sit in a warm dark place for 10 to  12 hours. Alternatively you could even just place it in a colander, cover with a cloth and let it sprout and set aside,

Cut potato and brinjals, immerse in water immediately and keep ready. Keep all the ingredients ready to start.

Heat a pressure pan by adding oil in it. When it is hot add mustard seeds, allow it to sizzle in oil, add chopped onion and fry until light brown

Add rinsed sprouted Horse gram and saute in oil until the raw smell goes from it.

Add chopped veggies and fry for a while

Add coconut, poppy seeds, marati moggu, cinnamon and grind it without adding water until the mixture gets powder, then add all the other ingredients to grind and grind  it to a paste by adding water.

Add grounded paste to veggie mixture and saute, combine, add water to your consistency, add salt to taste and bring it to boil,

Cover the lid if the pressure pan and cook it for 1 or 2 whistles and turn off the flame.

When the pressure of the pan settle down to its own, open the lid and bring the curry to boil for 3 to 4 min, stir and remove from the flame.

Enjoy healthy and delicious Sprouted horse gram curry with rice or roti’s, or it goes well with dosa and idli’s as well.

Note –

You can add coriander powder other than sambar powder to prepare this curry and follow the same procedure.

You can add veggies of your choice along with any sprouted seeds to prepare this curry.

You can also add a chopped tomato either for seasoning or to grind along with coconut

Non – vegetarians  can add 1 -2 to eggs to the curry, when the curry is done – bring the curry to boil in a high flame, break 1 or 2 eggs, add it directly to the boiling curry, boil it for 5 to 6 min, until egg is done, and enjoy with rice or roti’s, which my mom used to do in our childhood days,