Creamy Moth Bean curry

01I was on a month-long vacation, Kenya and then Kerala.  I cannot even begin to describe what an amazing time I had in Kenya. I am completely awed by the land of the lions. Usually I always end up with after vacation blues for up to a week after i get back but this time I am ready to get back to work and the usual routine.  Feel quite rested and relaxed.

02

I always stock on lentils and pulses especially for those times when I run out of fresh vegetables or don’t have time to do the grocery run. The Moth Bean does not require to be soaked overnight. Just couple of whistles on the pressure cooker and its cooked to perfection. The gravy is prepared from onions and tomatoes with spices and finished off with a cream. It’s a thick creamy gravy perfect accompaniment with Rice or Indian breads and Raita.

03

Ingredients

Moth Beans- 1 cup; cooked

Onions- 2 medium; finely chopped

Tomato- 1 medium; pureed with seeds and skin

Tomato paste- 3 tsp

Cumin seeds- 1/2 tsp

Garlic- 4 cloves; finely minced

Ginger- 1/2 inch; finely minced

Garam masala- 1/2 tsp

Meat masala- 3 tsp

Cooking cream- 1 tblsp + for garnish

Vegetable oil- 2 tblsp

Salt- to taste

Green chilies- 2 nos; for garnish

Lemon- to garnish

Method

1. Cook the moth beans in a pressure cooker with enough water up to two whistles.

2. In a nonstick saucepan, heat vegetable oil. Splutter the cumin seeds in the hot oil.

3. Add finely minced garlic to the oil and saute. Next add the onions, ginger and saute until the onions turn translucent.

4. Add the meat masala and garam masala to the onion mixture and cook until the oil appears.

5. Add the pureed tomato and tomato paste and let it come to a simmer. To this add half a cup of warm water and continue cooking on low heat. Adjust the seasoning.

6. Stir in the cooked moth beans with the tomato gravy and let it simmer for 5 minutes

7. Take the curry off the heat and stir in the cream.

8. Garnish with green chilies and a wedge of lemon. Serve hot along with Rice and Raita.

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14 responses to “Creamy Moth Bean curry

    • Fae! I missed this space and all of you as well. Just been so busy with the certain changes and then travelling. I hope to be more regular. I really appreciate how you keep up with your blog. I should take tips from you.

      If you were around I would be so happy to serve you this :).

  1. Wow, Preveena, this looks so good!! I love that there are so many spices in it. I’m not sure I can get moth beans here. Were you saying lentils are the same thing? I read the link, but still wasn’t sure. Thank you for sharing this delicious looking recipe. I hope to try it sometime. I have so many recipes I want to try. There just doesn’t seem to be enough hours in the week!

    • I didn’t know it was called moth beans until i researched. We call it red beans (literal translation) at my place. I agree, i have bookmarked so many recipes not knowing when i will try them :).

    • Shari! Kenya is so beautiful. I spend 9 days between Nairobi, Masai Mara and Mombasa. Each place is so different. I will email you with the details of the trip. :)

  2. oh this looks delicious! I must try it! You know I haven’t cooked anything more than toast and eggs since Kenya?
    Things have been SO hectic with work and stuff that I come home exhausted and am in no frame of mind to cook or do ANYthing. I’ve been ordering in this whole week. very unhealthy I know. Maybe I’ll break that streak with this recipe. *fingers crossed*

    • Hey Sanj! My case is diff now, since my vacation I have been cooking a lot more, and opting for more quick meal ideas. Let me know how it turns out :).

  3. Wow Kenya sounds so exciting, wish u had a normal blog where we cd have caught all the details :-)
    Ur pictures are beautiful Preveena….clear, clean[as in no clutter] and soooo elegant.

    • Kenya was indeed so exciting, I haven’t gotten over that trip yet. :D…

      Thank you so much Nancy! I am still learning about food photography and styling; it really nice to hear such encouraging comments.

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