Mr. Riaz was always asking me about when am I going to put maggi in the dal (lentils). Moth beans has nothing to do with a moth which is an insect that loves to eat up your clothes. This is a tiny bean that is so very yummy.
I washed and soaked 1 cup of moth beans for 4 hours to overnight. In a pressure cooker I added 1/4 of a cup of olive oil, 1 pinch each of unground cumin seeds, mustard seeds and hing, 3 curry leaves, 1 onion or shallot cut in half moon pieces and fried until they are brown on high heat. I added 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 green chili, 1 pinch each of turmeric, red chili powder and turbinado sugar.
I stirred and added 2 cloves of garlic and 1 small piece of ginger peeled washed and chopped, 1 tomato cooked down in to a mushy pulp. I added the soaked moth beans, 1 liter or 1 quart of water and vegetables of choice. My vegetables of choice was a small bunch of carrots peeled, cut and washed then I added it to the pressure cooker with the moth beans.
You can even add a handful of frozen greens of choice or fresh greens that has been washed and you add the greens after the beans are done if using. With carrots I added them in there with the moth beans and cooked them in the pressure cooker for 30 minutes after the safety button pops up. When time is up turn the heat off and let the pressure escape.
Serve hot with basmati rice, chipati or naan, achar and yogurt.
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