In a pressure cooker, heat the oil and add the cinnamon, cloves and cardamom.
When they are fried, add the chopped onion and curry leaves. Saute for a couple of minutes.
Meanwhile grind the ingredients under ‘to grind’ to a paste. Set aside. Add the tomatoes and salt and fry for a couple of minutes.
Add the sprouted horsegram, the chilli powder, garam masala, coriander powder, the ground paste, the coconut milk and 1 cup of water to the pressure cooker.
Close and let cook for 4 whistles or until done. Remove and garnish with chives or cilantro. Serve hot with rotis or parathas.
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