Heat a pan with oil, add cumin seeds, chopped onions and tomatoes. Stir and fry until the cumin seeds darker just slightly. Then add haldi, ginger garlic paste, red chili and garam masala powders. Sprinkle salt, stir and mix well.
Now add the sprouts and water and boil for 5 minutes.
Pour thia misal in a serving bowl and garnish with shev, dahi and coriander.