|Whole green beans||1 1⁄2 Cup (24 tbs) (Moong, Black Beans, Dried Green Peas Or Chickpeas (White Chole), Any Of The Following Or A Mixture)|
|Onions||2 , sliced|
|Green chilies||2 , seeded|
|Garam masala powder||2 Tablespoon (Valsadi)|
Soak lentils in water overnight.
Drain and hang in a damp cloth for 36 hours, or until they sprout, taking care to keep cloth damp all the time, but not too wet.
Remove husks, if they come off easily.
Heat ghee and fry onions till brown.
Add masala and saute for 2-3 minutes.
Add sprouts, salt and chillies and mix gently so that sprouts are not broken.
Cook on low heat till done, sprinkling a little water as and when required.
Add coriander leaves, mix well and serve with slices of lime and rotli.