Sprouted Black Gram Gravy



  • One cup of sprouted Black gram
  • One onion (finely chopped)
  • One tomato (finely chopped)
  • One tsp ginger garlic paste
  • Half tsp turmeric powder
  • Half tsp red chilli powder
  • Half tsp daniya powder
  • Half tsp jeera
  • One small piece of cinnamon
  • One tsp cooking oil
  • Half tsp ghee
  • Salt as required
  • Few coriander leaves

Method for making sprout

Clean and wash the whole black gram thoroughly. Soak it for 8 hours. Then drain off the water and tie the gram up in a clean muslin cloth. It will take another 24 hours for it to sprout.

Method for making the gravy


  1. In a pressure cooker, cook black gram sprouts with enough salt and water.
  2. In a frying pan, put  one tsp oil.
  3. Add chopped onion and fry till it becomes soft.
  4. Add ginger garlic paste and fry till the raw smell disappears.
  5. Add chopped tomatoes and fry till it gets cooked.
  6. Add turmeric powder, chilli powder and daniya powder one by one and fry for a while.
  7. Add the cooked sprouts and salt (if needed) and boil till the masala gets completely mixed with dal.
  8. Heat ghee and add jeera and cinnamon.
  9. Let it splutter.
  10. Add the seasoning to the cooked sprout mixture and mix well.
  11. Garnish with coriander leaves and serve hot with rotis.

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