Moth Beans, what a delightful name! It is pronounced as Moat beans, the delights of transliteration not making that immediately obvious. They have a delightful flavour – rich and nutty. The tiny beans go well in salads, snacks and curries, and they can be sprouted too.
Today we are cooking a dal with Moth Beans, also called Matki Beans, in the Maharashtrian style. It is tangy and delicious.
Dal with Moth Beans
1 cup moth beans, soaked overnight
2 tspn ghee
1 tspn brown mustard seeds
2 cloves garlic
1cm piece ginger
1 green chilli, chopped
2 white onions, finely chopped (set aside some onion slices for garnish)
1 tspn cumin powder
0.5 tspn turmeric powder
1 tspn coriander powder
1 tspn Indian red chilli powder
1 tspn jaggery or palm sugar
1 tomato, finely chopped or pureed
1 tspn garam masala
sea salt, to taste
coriander leaves, to garnish
onion slices, to garnish
Puree the garlic, ginger and chillies into a paste. Put aside.
In a kadhai or other pan, heat the oil and add the mustard seeds. Allow them to pop and then add the green chilli-garlic-ginger paste and fry for a few seconds before adding the onions.
Cook the onions over medium heat until they are translucent and beginning to colour. Add the cumin powder, coriander powder, turmeric and chilli powder and mix well, Then add the tomatoes and again mix well. Add the jaggery and some salt to taste and continue to saute for some minutes.
Now add the pureed tomatoes, and the drained moth beans with sufficient water to cover.Simmer for 20 – 30 mins until the moth beans are tender. Add the garam masala, and mix through well. Add a squeeze of lemon juice.
Remove from the heat, cover with a lid and allow to sit for 10 mins so the flavours can develop.
Garnish with coriander leaves and onions slices, and serve with rice and a spicy vegetable dish, or with paratha.
recipe notes and alternatives
This can be made with moth bean sprouts.