Next soak raisins and pitted dates in a cup of water for about 30 minutes. Meanwhile, drain off water from cooked fenugreek seeds using a colander or strainer.
Heat a pan with oil and cumin seeds, as they crackle add the sprouted fenugreek seeds and saute for 5 minutes. Include red chilly powder, salt, coriander powder and cumin powder. Mix well.
Add a cup of water and let it cook for few minutes so that the spice flavors infuse into the fenugreek. Get the dates chopped in to fine pieces and keep it ready.
Throw in raisins, chopped dates, mango powder and jaggery. Include half cup of water if needed. Combine everyhting well and cook till it thickens.
Sweet, sour and spicy sprouted fenugreek gojju is ready to serve with poori, chapati and dosa as side dish.
