2-3 days prior to cooking this kadhi, plan the sprouting.

In a medium sized bowl, wash the lentils and soak overnight, while covering the mouth of the bowl (with a lid or foil). Next day, drain the water, leaving very little behind. Cover the bowl and leave it for another day. Your legumes would have sprouted the second day.

You can store these legumes for a day or two in a refrigerator. For long term, store it in a freezer.

Take the desired quantity of sprouts and pressure cook for 2 whistles.

Take yogurt in a medium mixing bowl and beat it to get a smooth consistency. Add besan (chickpea flour) and salt and mix well. Keep it aside.

Heat oil in a medium sized pot and add bay leaves, cloves, cardamom pods, cinnamon powder and cumin seeds. Cook for 1/2 minute.

Add onions and cook until it turns pink and translucent. Now add ginger garlic paste and cook for 1/2 minute.

Now add the yogurt mixture. Stir continuously until bring the gravy to a boil.

Now add the cooked sprouts, green chili and garam masala. Let it boil for another 10 minutes.

Remove from heat and garnish with cilantro.

Enjoy this tasty kadhi with hot parathas (Indian flatbread) or steamed plain rice.