Ingredients with Measurements:
- 1 cup moth beans, soaked overnight
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tomatoes, chopped
- 1 cup water
- Salt to taste
- 2 tbsp fresh cilantro, chopped
Special equipment needed:
- Pressure cooker or a large pot with lid
Step-by-step instructions:
1. Drain the soaked moth beans and rinse them with fresh water.
2. Heat oil in a pressure cooker or a large pot over medium heat.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and cumin seeds. Sauté for a minute.
5. Add coriander powder, turmeric powder, and red chili powder. Mix well.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add soaked moth beans, water, and salt to taste. Mix well.
8. Close the pressure cooker lid and cook for 3-4 whistles or until the beans are cooked.
9. If using a pot, cover it with a lid and cook for 30-40 minutes or until the beans are cooked.
10. Once the beans are cooked, open the lid and add chopped cilantro. Mix well.
11. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes (pressure cooker) or 40 minutes (pot)
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 7g
- Fiber: 7g
Substitutions for ingredients:
- Moth beans can be substituted with any other beans like black beans, kidney beans, or chickpeas.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- Add chopped spinach or kale for extra nutrition.
- Add coconut milk for a creamier texture.
- Add diced potatoes or carrots for extra vegetables.
Tips and tricks:
- Soak the moth beans overnight for better texture and faster cooking.
- Use a pressure cooker for faster cooking.
- Adjust the spice level according to your preference.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on a stove over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Rice or roti
Suggested side dishes:
- Cucumber raita
- Naan bread
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to adjust the consistency.
- If the curry is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Moth beans are a popular ingredient in Indian cuisine and are often used in curries and stews.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian