Boil the sprouts: Add the sprouted matki to a small pot with a little water and a pinch of salt. Boil lightly so it remains slightly firm. Keep the boiling water for later use.

Heat the pan: Place a heavy-bottomed pan on medium heat and add 2 spoons of oil.

Temper the spices: Once the oil is hot, add 1 spoon of cumin seeds, 1 pinch of hing, and 8 to 10 curry leaves.

Fry the onion: Add 1 chopped onion. Sauté it lightly for 1 to 2 minutes; do not brown it completely.

Add ginger-garlic paste: Stir in 1 spoon of the crushed ginger, garlic, and green chilli paste. Sauté well until the raw smell disappears.

Cook the tomato: Add 1/4 spoon of turmeric powder and 1 chopped tomato. Sauté for 1 minute until it softens slightly.

Mix the dry spices: Add salt to taste, 1/2 spoon chaat masala, 1/2 spoon cumin-coriander powder, 1/2 spoon garam masala, and 4 to 5 crushed black peppercorns. Mix everything thoroughly.

Combine the matki: Pour the boiled sprouts along with their retained cooking water into the pan. Stir well.

Steam the mixture: Cover the pan with a lid for 1 minute so the spices infuse deeply into the sprouts.

Add the rice: Remove the lid and add 1 bowl of cooked rice. Gently mix the Quick Matki Bhaat Recipe until all the rice grains are beautifully coated with the masala.

Garnish and serve: Add fresh coriander leaves on top and cook for 1 more minute. Serve hot!