Sprouted Moth Bean Bell Pepper Pulao

To be honest I have never cooked with moth beans or matki before. I was intrigued by these cute little beans and I figured I could give them a try. I soaked them and sprouted them sometime back. I always soak, sprout beans when I have time and stash them in the freezer. I found a bag of these sprouted beans the other day in the freezer and decided to make this pulao that I had seen at DK’s blog.

She has a beautiful narrative about how she made this recipe for a friend’s daughter. She has used mini peppers and spring onions in the recipe. Since I just had bell peppers I used them and used regular onions instead of spring onions. I also used cilantro instead of the fresh oregano she has used in her recipe. The one thing that I was surprised about and found very useful, was the fact how these beans cook up really fast. All it needed was a saute and it was done. Here is my version of DK’s recipe.

Ingredients:
2 cups cooked basmati rice
1 cup sprouted moth beans
3 cloves garlic minced
1 tbsp ginger minced fine
1 large yellow onion, diced
2 medium green bell peppers, sliced thin
1 tbsp oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp dried oregano
5 green chillies, slit
1 tsp turmeric powder
salt to taste
1/4 cup finely chopped cilantro
1 tsp dried oregano
1 tsp lemon juice(optional)

Method:
Heat oil in a pan over medium heat. Splutter the cumin seeds and fennel seeds. Add the onion, slit green chillies, chopped ginger and garlic. Saute until soft, translucent and slightly golden brown. Add the bell peppers and saute until they are cooked but still crisp. Add the turmeric powder and the oregano. Saute to combine. Now add the sprouted moth beans. Saute and cover with a lid, to cook the beans. When the beans are cooked, add the cooked rice. Ensure the grains are seperate before adding it. Mix to combine. Sprinkle the chopped cilantro and the lemon juice.

Verdict: This was a very healthy and filling rice that could be made in a jiffy. I served it with a simple egg thokku. I loved the smell of dried oregano in the rice…it made it taste very different. Planning to try a similar version with sprouted moong dal.

Sending this beautiful dish to ‘BB9 – Holiday Buffet Event’

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7 Comments

  1. Krithi Karthi

    Denny, I tried this with sprouted moong dal and it came out well. The oregano indeed gave a different and wonderful taste.
    I would reduce the amount of fennel seeds next time since I felt it was overpowering..

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