Moth Beans Curry

INGREDIENTS

• 1 cup moth beans (matki), soaked overnight
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1-inch ginger, grated
• 2 garlic cloves, minced
• 2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp asafoetida (hing)
• 1 tbsp tamarind paste (optional)
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Recipe

Step 1: Soak the Moth Beans

- Soak the moth beans in water overnight or for 8 hours. Drain the water before cooking.

Step 2: Cook the Moth Beans

- In a pressure cooker, add the soaked moth beans with 3 cups of water.

- Cook for about 3-4 whistles or until the beans are soft. Set aside.

Step 3: Prepare the Tempering

- Heat oil or ghee in a pan. Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter.

Step 4: Add Onions, Garlic, and Ginger

- Add chopped onions to the pan and sauté until they turn golden brown.

- Add grated ginger, minced garlic, and slit green chilies. Sauté for another minute.

Step 5: Add Tomatoes and Spices

- Add chopped tomatoes to the pan and cook until they soften.

- Add turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil separates from the masala.

Step 6: Add Cooked Moth Beans

- Add the cooked moth beans (with any water left) to the masala and mix well.

- If the curry is too thick, add some water to adjust the consistency.

Step 7: Add Tamarind and Simmer

- Add tamarind paste (optional) and salt. Simmer the curry for 10–15 minutes, allowing the flavors to blend together.

Step 8: Final Touch

- Add garam masala and stir well. Cook for another 2-3 minutes and remove from heat.

Step 9: Garnish and Serve

- Garnish with freshly chopped coriander leaves. Serve hot with rice, roti, or paratha.

- Enjoy your delicious Moth Beans Curry! 😋