Sprouted Moth Beans / Matki

Sprouted matki/ moth beans in this dish are paraboiled - soft but not mushy, and paired with yogurt, chopped raw onions, cilantro, a hefty squeeze of lemon and sev. For best results, I recommend not skipping the lemon squeeze at the end at the very least! It will brighten up and provide a balanced tang to the sprouts.

This recipe is a delight in so many ways - quick to make, less ingredients, protein-packed, and a one-pot meal!

YOU WILL NEED

• 1 tbsp oil

• 1/4 tsp cumin seeds

• 2 green chillies finely chopped

• 2 medium garlic cloves minced

• 2½ cups moth bean sprouts

• 1/2 tsp turmeric powder

• 1 tsp salt

• 1/4 cup water

METHOD

• Rinse the sprouts thoroughly, especially if you are using ready, store-bought ones, drain and set aside.

• Heat oil in a pan and add cumin. Once it splutters, add minced garlic and finely chopped green chilies. Cook them for about 30 seconds or until the garlic turns lightly brown.

• Add the sprouts, 1/4 cup water, salt and turmeric. Mix well and cover with a lid. Let it cook for 20 minutes on medium-high heat, while stirring occasionally. Add additional 1/4 cup water at a time if the sprouts stick to the bottom of the pan. The sprouts will cook well in the steam. Remember, the end product is dry and paraboiled not soupy and squishy, so make sure you are frugal about the water.

• At the 20 minute mark, check the sprouts, they should have softened, not mushy and should not have the raw taste. Continue cooking for 10 minutes or more, until you achieve desired softness in the sprouts. Adjust the salt and turn off the heat.

Serve the paraboiled sprouts with a dollop of yogurt, finely chopped onions and cilantro, a nice squeeze of lemon and sev!