3 T chickpea flour
1-1/2 C water
2 C yogurt, stirred until smooth
1 t salt
1 sugar
1/2 t turmeric
1 t ground coriander
1/4 t fenugreek seeds
1 C sprouted mung beans
1-1/2 T butter or oil
1 t cumin seeds
1 jalapeno, seeded and minced
1 clove garlic, minced
1-inch piece of cinnamon stick
2 T chopped cilantro (or parsley)
Put the chickpea flour in a large bowl. Slowly add 3 T water and whisk into a smooth paste. Stir in the remaining water and yogurt. Then stir in the salt, sugar, turmeric, coriander, and fenugreek seeds.
Put this mixture in a heavy saucepan over medium heat and bring to a boil, stirring. Add the bean sprouts, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
In a small frying pan, heat the butter or oil and fry the cumin, jalapeno, and cinnamon with the garlic. Pour the spices and butter over the sauce and stir together, allowing the mixture to sit and blend for a few minutes, covered. Then garnish with the parsley or cilantro before serving.