Ingredients:
0.5 kg skinned vaal dal
3 onions
2 tablespoons garlic paste
2 tablespoons ginger paste
3 tomatoes, chopped
1 teaspoon each: ground cumin, nutmeg, garam masala
1 teaspoon turmeric powder
3 tablespoons coconut powder
1/2 bunch fresh coriander, or 1 tablespoons dried
coriander leaves
Salt to taste

Preparation:
To sprout vaal dal: Soak vaal dal (sold as Surti Vaal in Indian markets) in plenty
of warm water overnight (8-12 hours). The dal will swell up. Drain and place in
a colander, covered with damp cheesecloth. In 36-48 hours, the vaal will sprout.
Peel the sprouts by placing them in warm water; the peel should pop right off.
Discard any beans that are discolored.
Chop the onions and mix with the garlic, ginger, and spices. Fry this mixture in
a little oil until the mixture is golden brown. Add the tomato and coriander and
continue to fry until the tomato is well-blended with the rest of the mixture.
Add two cups of water along with the birda, and cook on a slow fire for about an
hour till the birda is tender. The final cooked dish should be birda in thick gravy.

To see the original source and author of this please go to this URL:
http://jewsofindia.org/forum/index.php?PHPSESSID=41edd8279fb558c1240cc69297683a0e&topic=85.0