Remove the string from the “Kemb” steam and cut it into small pieces. Cook the sprouted Horse gram and “Kemb” well. Grind onion, garlic, cumin seeds and chillies. Add this to the cooked mixture and boil well. In a pan, season mustard, garlic, onion, red chillies and curry leaves in 4 teaspoons of oil, and put it in the curry. Keep it covered for 3 minutes and then remove from fire. Remember to add lime juice after the curry is cooked.