Sunday, June 15, 2008

Moth Bhaji | Stir-fried Dew Bean

Moth, Matki, Mat, are all synonyms for the Dew Bean. Very small and creamy brown in color, the Moth bean resembles Mung bean. But it has a stronger, fresher flavor with a deliciously nutty aftertaste. Moth is very healthy with high amounts of both protein and fiber. Moth bhaji is a delicately seasoned stir-fry. It is excellent on its own as a quick snack or incorporated into any meal as a main dish.

1 1/2 cups Moth, soaked overnight
2 large potatoes, cubed
6-8 spring onions, sliced
1/2 cup peanuts
1/2 cup grated coconut
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp cumin
1/2 tsp mustard seeds
6-8 curry leaves
1/4 cup cilantro, chopped fine
Juice of half a lemon
Salt, to taste
1 tbsp oil

  1. Place the Moth beans and peanuts in a large saucepan. Cover with water. Add one teaspoon of salt and cook till tender. Drain and set aside.
  2. In a saucepan, heat the oil. Add the mustard seeds and cumin. When the seeds pop, add the curry leaves and the sliced spring onions. Fry well.
  3. Add the cubed potatoes, half a cup of water and cook until the potatoes are just done but not too soft.
  4. Now add the cooked Moth, peanuts, grated coconut, red chilli powder, and the turmeric.
  5. Adjust the salt and other seasonings.
  6. As a snack, serve warm with a squeeze of lemon and some cilantro. For a meal, this dish goes best with hot Chappatis and ghee. 
Vegan Recipe

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