Sprouted green gram kurma / Korma - Vegan side dish

My son recently started to like sprouted grams. Back in India my mum did few dishes which I have posted before. However I remembered a dish from Mallika Badrinath which I did a long time ago which my husband liked. So when I returned back when my son asked for the sprouted gravy as side dish I have decided to do Sprouted green gram kurma from that book. 


Sprouted Green Gram - 1 cup
Tomatoes - 2 
Onion - 1
Cumin Seeds / Jeera - 1 teaspoon
Red chillies - 6-8 
Ginger - 1 inch
Garlic - 6 flakes
Grated Coconut - 1/2 cup
Coriander Seeds - 1 teaspoon
Poppy Seeds - 2 teaspoon
Salt to taste
Oil - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1 cup (Wash and keep it aside)


Dry roast chillies, cumin seeds, poppy seeds and coriander seeds. And keep it aside. 
Heat the kada / pan and add a oil. Add ginger / garlic and fry till it is brown in color. Add onion and fry till it is transparent add tomatoes and fry till tomatoes are mushy. Add coconut and fry for 1 min. Add coriander leaves (leave 1 tablespoon of chopped leaves aside for final garnishing) and fry for another 1 min. Switch it off and let it cool off. Grind to smooth paste. And keep it aside
Heat the pan and add water and sprouted green gram. Add salt and let it boil. Add grinded paste. And mix well. Close the lid and cook till 2-3 whistles. 

When it cool down open the lid and garnish with reminding coriander leaves and serve hot.