Ingredients

• 1 cup - matki (moth beans) sprouts
• 1 to 1.5 cups - cooked basmati rice (or leftover rice)
• 1 tsp - fennel seeds (or cumin)
• 1 - onion, finely chopped
• 2-3 - green chillies, thinly sliced (or as per taste)
• 1 inch ginger, peeled and grated (or chop it fine)
• 1 cup - bell peppers, sliced
• 1/4 tsp - turmeric powder
• 1 tsp - cumin-coriander powder
• 2-3 cloves - garlic, minced (optional)
• 1 - spring onion, sliced
• Salt to taste
• A few cilantro leaves for garnish

How to Make Matki pulao

• In 1 tsp of oil, saute the fennel seeds.
• Once aromatic, add onion, spring onion whites, ginger, garlic, chilli and bell peppers with salt and saute until soft.
• Then add the sprouts and saute them for a few minutes along with all the spices and some water (about 1/4 cup).
• Cover and cook - the steam will cook the sprouts.
• Add the cooked rice to the mix. Mix until well stirred.
• Garnish with herbs and spring onion greens.
• Recipe courtesy: http://chefinyou.com/