When the oil in the cooker is hot, add mustard seeds, cumin seeds, dried red chilies, asafoetida, and stir-fry it. Add the sprouted black chana and moong.

Now add all the spices, tomatoes and neem leaves, add one cup of water, stir and cook on medium heat until it whistles for a minute. When the steam comes out of the cooker, open the cooker again.

So this is how I prepare sprouted black gram and moong sabji.