|2 cup||Moong sprouts|
|2 nos||Onion (chopped)|
|3 nos||Tomato (diced)|
|½ tsp||Ginger garlic paste|
|1 no||Green chili (slit open)|
|1 tsp||Red chili powder|
|3 tsp||Coriander /dhania powder|
|¼ tsp||Cumin powder|
|¼ tsp||Black pepper powder|
|¼ tsp||Turmeric powder|
|¾ tsp||Salt (as per taste)|
|2 nos||Cinnamon stick (small)|
|1 no||Star anise|
|4 nos||Black stone flower/ kalpasi|
|¼ tsp||Cumin seeds|
|1 no||Bay leaf|
|5 nos||Curry leaves|
|3 stks||Coriander leaves- for garnishing|
Follow sprouting procedure for Moong sprouts. It takes about 2 days for full fledged sprouts to shoot up, so plan ahead, if you intend to make this dish.
Heat oil and ghee in a pan, add the whole garam masalas (Bay leaf, cinnamon, cloves, cumin seeds, black stone flower, star anise) along with curry leaves and let them sizzle for a while. Fry the chopped onions and green chilies for few minutes to brown them, followed by the ginger garlic paste. Now add the tomatoes, cover and cook until soft. Now wash the sprouts gently, add it the onion tomato gravy along with turmeric powder, red chili powder, coriander powder, cumin powder and black pepper powder with a cup of water. Cover and simmer for 6 to 7 minutes over medium flame. When the gravy thickens, add salt and garnish with coriander leaves.
This approximately serves 4.
Fresh garam masala adds good flavour to the dish, so don't substitute with ground garam masala.
Black stone flower is optional.
This recipe should give you enough thick gravy, add extra 1/2 cup water in case if you need a thin consistency.