Matki Pulav

I love the texture of moth (pronounced "moat" or mutth in Gujarati) beans and my husband loves the sprouts.  He can have the sprouts with just some salt, chilli powder and some lemon juice. They have a rich nutty flavor that can complement many dishes. They are also high in protein. To get the sprouts, soak the beans overnight, then transfer them to a cloth (cotton) pocket and keep them in a dry warm place (microwave or oven). They should sprout in a day or two.

This Recipe will serve 2 people

Ingredients:

• 1 cup Matki (Moth beans) Sprouts
• 1 to 1-1/2 cups cooked basmati rice (or leftover rice)
• 1 tsp vegetable oil
• 1 tsp fennel seeds (or use cumin if you don't have fennel  seeds)
• 1 onion, finely chopped
• 2-3 green chillies, thinly sliced (or as per taste)
• 1 inch ginger, peeled and grated (or finely chopped)
• About 1 cup Bell peppers, sliced ( I used mixed colored baby bell peppers for adding vibrancy to the dish)
• 1/4 tsp turmeric
• 1 tsp cumin-coriander powder 
• 2-3 cloves of garlic, minced (optional)
• 1 spring onion, sliced
• salt to taste
• Mint leaves as a garnish

Method:

1. In 1 tsp of oil, saute the seeds. Once aromatic, add onion, spring onion whites, ginger, garlic, chilli and bell peppers with salt until soft.
2. Then add the sprouts and saute them for another few minutes along with spices and a little water (about 1/4 cup). Cover and cook.
3. Add the cooked rice to the mixture.
4. Mix until well stirred. Garnish with the mint leaves and spring onion greens.