Cook the whole chick pea sprouts with adequate water for 10 15 minutes till they turn soft.
Leave to cool.
Meanwhile grind the onion, ginger, garlic and green chillie to a paste.
Extract tamarind juice From the soaked tamarind.
Heat the oil in a thick bottomed pan and Place the cumin seeds in it.
When they begin to move add the turmeric powder and saute for 30 seconds.
Add the onion paste and saute till it turns light brown then add the tamarind extract to it and the cooked chick peas.
Finally add the rest of the ingredients, except the chopped coriander and the ginger juliennes.
Do not forget to add the salt at this stage.
Cook till everything is well blended and of the right consistency, if required add a little water.
Garnish with the chopped coriander and ginger juliennes and serve with rotis, rice or even a loaf of bread.
This makes an excellent brunch top