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
Method:
- 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/