Clean the pulses and legumes and soak them overnight. Wash well, tie in a muslin cloth and leave for a day to sprout. The next day, repeat the washing and tying up again. The beans will sprout to 1 - 1 1/2 inch in 2 days.

Heat the ghee in a heavy-bottomed pan; add asafoetida, cloves, green cardamom, and cinnamon.

Add the garlic. When it becomes reddish, add onions and brown. Add the sprouts, turmeric powder, and salt. Fry, stirring continuously till the water dries.

Now add all the powdered spices, yoghurt, and ginger paste. Mix together. Stir for 5 minutes.

Add the tomatoes and stir. Add 4 - 5 cups water and cook till the sprouts become soft. (This dish should have a thin gravy, so add more water to get the correct consistency).

Heat the mustard oil in a frying pan; when the oil starts smoking, lower heat and add the carom seeds, jimmu, and dry red chillies. Once the dry red chillies swell, pour this into the prepared curry and cover the pan with a lid immediately. Remove from heat.

Check the seasoning and alter, if necessary. Add green coriander and garnish with lemon wedges. Serve accompanied by rice.

Note: If all the pulses and legumes mentioned are unavailable, then substitute with any beans of your choice. Chilli powder can be reduced if you do not want the curry to be very spicy.