Rinse and soak the moth beans (matki) in enough water for 6-8 hours. Drain. Now tie the soaked beans in a kitchen towel and keep in a dark and warm place (preferably in a casserole or in a microwave oven) for around 6-8 hours. The moth beans will sprout.

Heat oil in a non stick pan . Add cumin seeds. Once the seeds crackle add the chopped garlic followed by finely chopped onion. Stir fry until the onions become soft.

Now add chopped tomatoes. Stir fry till they get mushy. Now add turmeric powder followed by garam masala.

Mix well. Toss in the sprouted moth beans. Stir fry for 1-2 minutes.

Season with salt and cook, covered, for another 5-7 minutes on a low flame. Once the beans are soft and can be mashed between fingers, turn off the flame.

Garnish with finely chopped fresh coriander . You can add 1/2 teaspoon of lemon juice if preferred. Wrap a few tablespoons of the beans in a chapathi or paratha, sprinkle some grated cheese on top and roll it while still hot.