To begin making Menthya Soppu Hesaru Kaalu Palya Recipe, pressure cook the sprouted green gram for one whistle adding a cup of water using a pressure cooker and keep aside.

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

Heat oil in a heavy bottomed pan, once the cooking oil is hot, add the onions over medium heat and saute until they turn translucent.

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

Once the mixture is smelling cooked, add the chopped tomatoes and cook until it turns mushy.

After the tomatoes are a bit mushy, add the fenugreek leaves, turmeric powder, season with required salt to taste and mix well by sauteing.

Let the fenugreek leaves cook to 3/4th, and occasionally keep stirring the mix. You can ad a bit of water if you need, at this stage.

Occasionally keep stirring on low medium heat, until the methi/fenugreek leaves are mostly done. Add in the cooked sprouted green gram, jaggery powder and mix well.

Let the mix simmer for about 5 minutes or till done and let the water evaporate if any.

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

Serve Menthya Soppu Hesaru Kaalu Palya Recipe (Karnataka Style Fenugreek Leaves and Green Gram Stir Fry) along with Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads), Karnataka Style Badanekai Yennegai Gojju Recipe and Indian Vegetable Salad Recipe.