To make greengram sprouts:
Wash and soak 1 cup of whole greengram early in the morning (7 am). After 12 hours or so,(7pm) drain and place it in a wet cloth. Fold it loosely and put it in a casserole hotpack dish (which we use to keep dishes hot). Cover it with the heatproof lid. Let it stand overnight. It would have sprouted in the morning in the damp container. (You could use the commercial sprouter dish if you have one but this method uses what is available already in your home.)
You can use the sprouted greengram in salads. Or you can make a curry for rotis or dosa.
Wash the sprouts and cover it enough water to immerse it in a deep pan. Boil the sprouted greengram with a pinch of turmeric and 1 tsp of salt till soft, (around 10 minutes on high heat, no need to pressurecook). Keep aside.
Grind 1/2 cup coconut, 1 tbsp fried gram, 1/2 cup coriander leaves, 1 green chilli, 1 clove of garlic and a small piece of ginger using as little water as possible. Keep aside. (In place of coconut you could use dessicated coconut too.)
In a deep thick pan, heat 2 tsp of oil. Put in a 1"piece of cinnamon and 2 cloves. When they splutter, add a few curry leaves. Add 1 big onion (chopped finely). Saute the onion till transparent. Add the ground masala paste and stir well till it gets cooked lightly and the colour changes. Add 1 tsp of garam masala and 2 tsp of coriander powder. Saute lightly for one minute.
Add the cooked sprouts along with the water, stirring continuously so as no lumps are formed. Add one finely chopped tomato. Bring to boil and simmer for 5 minutes.
Take it off the stove and serve hot with rotis and green salad. Goes well with dosas too.