• Wash dal in a saucepan, at least, 20 minutes before cooking. Meanwhile, cut a slice of stem from each sprout to give a clean base but don't cut it completely. Remove tough leaves if any. Cut in half, lengthwise and wash well in a colander. Set them aside.
• Drain, and add enough fresh water to cover dal.
• Add ginger/garlic paste, chili powder, and turmeric powder, and bring it to rolling boil. Cover and simmer until lentils are mushy and soft.
• Use an immersion blender, or blender you have, to blend to a very smooth consistency. Add 1½ cup water. Dal should not be thick or pasty, but should have a pouring consistency.
• Return to the saucepan, add prepared sprouts, curry leaves, green chilies, and bring it back to a boil. Reduce heat and simmer until sprouts are fork tender.
• Add salt, and lemon juice and stir to mix. let it simmer for a few more minutes.
• Transfer to a serving bowl, and sprinkle chopped cilantro over it.

Tadka (Baghar)

• In a small saucepan, heat oil and add cumin seeds to it.
• When cumin seeds turn brown, add sliced garlic and dried red chilies and let them get dark brown.
• Pour hot oil, with all its spices over the prepared dal to serve.