Cook basmati and let cool.
Parboil matki sprouts; I pressure cooked them for 2 whistles and they were perfectly cooked, not mushy at all.
Heat 1tbsp oil in a sauté pan; add cloves and hing and sauté for a minute. Add ginger, chili, spring onions, green pepper and cook till the veggies are tender.
Add coriander powder, red chili pd and matki.Sauté for 4-5 minutes until all the flavors have mingled.
If using parboiled moth beans, then add ½ cup of water and cook till the beans are tender.
Once the beans are tender, add rice and salt; mix well and serve.