1. Heat oil in a pan or a kadai.
2. Add cumin seeds and brown them well.
3. Add the chopped onions and fry them on a medium flame till transparent.
4. Add all the masala powders and fry till the raw smell of the masala turns into a pleasant aroma.
5. Add the sprouted moong and 1 cup of water, along with salt.
6. Cover the pan, reduce the heat and allow to cook.
7. The subzi is done when all the water has evaporated and moong is cooked.
8. Garnish with coriander leaves.

This dish is an ideal companion to Rice & Dal or Sambhar.

Variation :

After all tha masalas are fried, add 1 large tomato, finely chopped or stir-in 1 tbsp of tomato puree. Instead of 1 cup, add 1 1/2 cups of water. Don't let all the water evaporate. The result will yield a curry suitable to be used as a side dish to Rotis or parathas.