Heat a kadai (pan), add oil, and then add cumin seeds when the oil heats up.
When cumin seeds splutter, add haldi and hing.
Add sprouted matki and salt, and sauté for half a minute.
Add dhania and jeera powder, red chili powder, sauté for a minute or two, and then cover the pan.
Cook on low flame for 12-15 minutes till the matki gets cooked properly and tender enough to chew. (*See note below.)
Add chopped coriander and mix properly.
Sauté for a minute and then turn off heat. (This matki can be had with chapati or even just by itself as a healthy snack/breakfast.)