Pressure cook the sprouted green gram for one whistle with a cup of water and keep aside.

Make a coarse mix of the shallots, garlic cloves, cumin seeds, and dry red chilli using a mortar and pestle.

Heat oil in a heavy-bottomed pan.

Add the onions and sauté until translucent.

Add the pounded masala mix and sauté until the raw smell disappears.

Add the chopped tomatoes and cook until mushy.

Add the fenugreek leaves, turmeric powder, and salt; mix well.

Cook the fenugreek leaves to 3/4th, stirring occasionally, adding a bit of water if needed.

Continue stirring on low-medium heat until the fenugreek leaves are mostly done.

Add the cooked sprouted green gram and jaggery powder; mix well.

Simmer for about 5 minutes or until done, allowing any water to evaporate.

Garnish with coriander leaves; mix well and switch off the heat.

Serve hot.