Tacos > Moth Bean Tacos

Moth Bean Tacos Recipe

Ingredients with Measurements:
- 1 cup moth beans, soaked overnight
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Salt, to taste
- 8-10 taco shells
- 1 avocado, sliced
- 1 tomato, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges

Special equipment needed:
- Pressure cooker or a pot with lid
- Skillet

Step-by-step instructions:
1. Drain the soaked moth beans and rinse them well.
2. In a pressure cooker or a pot, add the moth beans and enough water to cover them. Cook for 10-15 minutes or until the beans are tender.
3. In a skillet, heat the oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the cooked moth beans, cumin powder, coriander powder, chili powder, and salt to the skillet. Mix well and cook for 5-7 minutes.
5. Warm up the taco shells in the oven or on a skillet.
6. Fill each taco shell with the moth bean mixture.
7. Top with sliced avocado, chopped tomato, and cilantro.
8. Squeeze a lime wedge over each taco before serving.


- Time:
Preparation time: 10 minutes (plus overnight soaking time)
- Cooking time: 25 minutes
Temperature:
- Pressure cooker or pot: medium-high heat
- Skillet: medium heat
- Oven: 350°F
Serving size:
- This recipe makes 8-10 tacos.

Nutritional information:
- Calories per serving: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 5g
- Fiber: 5g

Substitutions for ingredients:
- Moth beans can be substituted with any other type of beans.
- Avocado can be substituted with guacamole or sour cream.
- Tomato can be substituted with salsa.

Variations:
- Add some chopped jalapeño for extra heat.
- Use lettuce leaves instead of taco shells for a low-carb option.
- Add some shredded cheese on top of the tacos.

Tips and tricks:
- Make sure to soak the moth beans overnight to ensure they cook evenly.
- If you don't have a pressure cooker, you can cook the beans in a pot with a lid for 30-40 minutes.
- Don't overfill the taco shells, or they will break.
- Use fresh lime juice for the best flavor.

Storage instructions:
- Store the leftover moth bean mixture in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Reheat the moth bean mixture in a skillet over medium heat until heated through.

Presentation ideas:
- Arrange the tacos on a platter and garnish with extra cilantro and lime wedges.

Garnishes:
- Cilantro
- Lime wedges
- Jalapeño slices
- Shredded cheese

Pairings:
- Serve with a side of Mexican rice or black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the moth beans are still hard after cooking, add more water and cook for a few more minutes.

Food safety advice:
- Make sure to soak the moth beans overnight and cook them thoroughly to avoid any digestive issues.

Food history:
- Moth beans, also known as matki or Turkish gram, are a popular legume in India and other parts of Asia.

Flavor profiles:
- The moth beans have a nutty and earthy flavor, which pairs well with the spices and fresh toppings.

Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing drink.

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