Now cook these sprouted green gram with enough water just above their level. It will take about 20 mins. You can even pressure cook it for one whistle (but I like it this way)

Assemble 6 red chillis, pepper corns, coriander seeds first. Now heat about 1/2 tsp of oil and add the above to it. Saute for few seconds and switch off the flame.

Grate one whole coconut (medium). Grind grated coconut, above mixture and tamarind to a course paste (nearing fine but not too fine).

Cook it for 5 to 6 mins and add salt to taste. Once cooked set it aside.

Now for tempering: take oil (coconut oil tasted good) in pan, add mustard seeds, when the splutter add 2 red chillis and asafoetida, saute for some time.

Then add this tempering to the sprouts gravy and cover it. Our tasty green gram gravy is ready to serve.