Ingredients:

• 4 cm round lump – Tamarind
• 1 cup – sprouted green gram
• 2 cup – amaranth greens, finely chopped
• 3 green chillies, slit
• 2 tsp – Jaggery powder
• 6 to 8 dry Red Chillies
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – black pepper Corns
• 1 piece Cinnamon
• 4 Cloves – Garlic
• 2 tbsp – grated Coconut
• salt to tase
• 2 Cloves
• 2 tsp – oil

Method:

1. Soak tamarind in 1/2 cup of water and extract the juice.
2. Add about 2 cups of water to the sprouts and place on fire.
3. When it is half cooked, add the greens.
4. When the gram and the greens are cooked, add the tamarind extract, salt and jaggery. Simmer for 3 minutes.
5. Meanwhile, heat the oil and roast all the ingredients from red chillies to garlic. Grind them with coconut to a smooth paste.
6. Add the ground paste to the gram and greens. Simmer for 5 minutes.
7. Serve hot with Chapatti.