Dal Moth|Moong Dal With Moth Beans

Alka Keswani — Tue, 25 Dec 2012 19:24:31 +0000

Dal Moth~ Many of you might confuse it with the snack Dal Moth (Farsan), but this isn’t it ! Generally Sindhis relish a hearty breakfast of Dal Moong and Koki, where Dal moong being yellow moong dal topped over whole green gram. Personally I find green grams bit bland and not much appealing to my palate. Technically too, I face a problem with green grams..if overcooked these turn slimy instead of creamy and if undercooked, the curry and moong stand separated and somehow the whole dish do not come together nicely. For this reason, I find Moth beans, known as Moath in Sindhi, a better alternative to make this typical Sindhi breakfast dish. When nicely cooked, these beans turn creamier and taste better than green grams (at least I feel so!) And not to forget the nice brown colour that it imparts to the dish. Hence my vote goes to Dal Moth instead of Dal Moong! This creamy dal and beans mixture, topped with boiled and chopped vegetables, with a dash of mint coriander chutney and bit of sweet and tangy date tamarind chutney, served with Koki or hot Roits/Phulkas, makes an excellent, healthy and filling breakfast/brunch for young and old ! Print Dal Moth|Moong Dal With Moth Beans Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Creamy Moth beans and Yellow lentils topped with boiled vegetables and lip smacking chutneys Ingredients For Moth Bean Curry Moth Bean 1½ cups Onion 1 Small Kamaal Patt (Tej Patta) 1 Cloves 2 Ginger garlic paste 2 tsp Tomatoes 2 Green chillies 2 Turmeric powder ¼ tsp Garam masala powder 1 tsp Red chilly powder ½ tsp Coriander powder 1 heaped tsp Oil 2 tsp For Moong Dal Yellow Moong dal 1cup Salt Turmeric Powder ½ tsp Black Pepper powder ¼ tsp Ghee for tempering (Optional) ½ tsp For Garnish: Boiled, peeled and chopped Potato 1 Boiled, peeled and chopped Beetroot 1 Finely chopped onion, raw mango, Tomato 1 each Coriander leaves Tamarind chutney and Green chutney Amchoor powder/chaat masala Method To Cook Moth Beans: Pick, rinse for several times and soak Moth beans for atleast 3 hours In a pressure cooker, add oil, and then add a Kamaal Patt (Tej Patta), followed by cloves. After few seconds, add ginger garlic paste and saute till light brown. Add chopped onion and cook till translucent. Add grated or pureed tomatoes, chopped green chillies and cook till oil separates out. Add soaked moth beans, salt, turmeric powder, red chilly powder, coriander powder and garam masala powder. Mix well and add around 3-4 cups of water Close the lid of the pressure cooker and wait for a whistle. Lower the flame and let the beans cook under pressure, for around 8-9 minutes.Put off the gas. When the pressure subsides, open the lid of cooker and whisk the beans with wooden whisker. If required, cook further, by adding some more water and cooking under pressure for 3-4 minutes. For Moong Dal. Pick, rinse several times with water and soak yellow moong dal for an hour. In a thick bottomed pan or handi, boil the soaked moong dal with water, salt and turmeric powder till soft and mushy. Whisk well with wooden whisker till the dal looks creamy. The consistency of this dal must be thick. Add pepper powder and temper with some hot ghee. For Serving: Fill ¾th of a serving bowl with Moth beans curry, pour 2-3 heaped tsp of Moong dal and garnish with boiled and chopped, potatoes, tomatoes, onions, beetroot and add some tangy-ness with mint coriander chutney and sweet tamarind/ date tamarind chutney. 3.1.09

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Matki (Moth beans)

Alka Keswani — Sun, 06 Apr 2008 17:05:42 +0000

Print Matki (Moth beans) Moth beans cooked in onion curry, makes a tasty dal dish Ingredients Matki (moth beans) 250 gm Onion 2 small Tomato 2 small Green chillies 2 Ginger Garlic 3-4 cloves(optional) Turmeric powder ¼ tsp Coriander powder 1 tsp Garam masala powder ½ tsp Salt as per taste Oil 2 tsp Coriander leaves and dash of lemon juice for garnishing Method Pick, wash and soak matki for few hours (5-6) Take some oil in pressure cooker, add chopped onions and saute it till brown in colour Now add chopped/grated/pureed tomato and saute it for few minutes Add chopped green chillies,ginger, dry masalas and salt and mix well Now add soaked matki (you can use sprouted matki for greater health benefit) and some water Close the lid of pressure cooker and wait for 4-5 whistles or more (2 whistles if you are using sprouted matki) as it depends on the quality of pulses and duration of soaking time Adjust the consistency, garnish it with chopped onion, dash of lemon juice and coriander leaves You can also use the farsan (sev papdi)t o enhance the taste Taste best with Laadi pav or bread or even goes well with roti 2.2.1

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Dal Moth|Moong Dal With Moth Beans

Matki (Moth beans)