Sprouted Horsegram Curry/ Kollu kuzhambu

Ingredients
Sprouted Horse gram(see note)-1/2cup
Small Brinjal-1
Potato-1
Onion-1
Green chilly-1
Tomato-2
Tamarind Juice-1/4cup
Coconut-2tablespoons (optional)
Chilli powder-11/2teaspoons
Coriander powder-11/2teaspoons
Turmeric powder-1/4teaspoon
Mustard seeds-1/2teaspoon
Cumin seeds-1/2teaspoon
Oil
Salt

Method
Cook the sprouted horse gram separately, with enough salt in a pressure cooker or stove-top and keep aside.

Grind the coconut with little water to a fine paste. [For a healthier version, you can avoid coconut, instead take a fist full of cooked sprouts, grind it to a fine paste and add it in the final stage.]

Chop the brinjal & tomato into small pieces and keep them in water till you use.
Slice the onions-green chilly and chop the tomatoes.

Heat oil in a pan. Add the mustard seeds and let them pop-up. Then add the cumin seeds, followed by the onion-g.chilly and brinjal- potato chunks.
Fry till the onions become transparent, add in the tomatoes along with salt,chilli powder, coriander powder and turmeric powder.

Cook till the tomatoes become soft, add the tamarind juice, let it boil till the raw smell goes off. Add the coconut paste and cook for a few minutes.
Add the cooked sprouted horse gram, let it cook for 7-8 minutes on medium heat. Put off the flame and garnish with cilantro.

Healthy n delicious sprouted horse gram curry is ready. This curry goes well with white rice/idli/Dosa.
Note
To make the sprouts, wash n soak 1/4 cup of horse gram over night. Drain the water, and keep it in a hot-box for 12 to 18 hours at room temperature. Sprouts keep well for 3-4 days in refrigerator.