I 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.
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.
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
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.