Pressure cook the sprouted green gram for one whistle with 1 cup of water and set aside.

Coarsely mix shallots, garlic, cumin seeds, and dry red chili using a mortar and pestle.

Heat sunflower oil in a heavy-bottomed pan over medium heat.

Add finely chopped onions and sauté until translucent.

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

Add finely chopped tomatoes and cook until mushy.

Add fenugreek leaves, turmeric powder, and salt to taste; mix well by sautéing.

Cook fenugreek leaves until 3/4th done, stirring occasionally. Add a bit of water if needed.

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

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

Simmer for about 5 minutes or until done and the water evaporates.

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

Serve hot as a side dish.