Recipe - Moth dal

Turkish beans cooked with spices

Summary:

Turkish beans, very rich in nutritional value, has protein and cholesterol lowering fiber. Its high fiber prevents diabetes blood sugar levels rising rapidly after a meal. For busy people, slow cooker can also be used for cooking. Preparation of moth should be planned adequately for slow cooking which takes 12 - 15 hours before the meal time. Moth have to be pre-soaked for cooking in a slow cooker. For pressure cooking, pre-soaking moth reduces the cooking time. I prepare moth dal once in a while to bring varity to cooking in our house. In this recipe, moth can be cooked together with onion and tomato to save time and energy, or the basic masala can be added to the the boiled beans. Moth dal can be eaten with rice or roti/paratha/puri. Moth dal is popular in north India, I have started cooking moth dal after I came to US and learnt in the company of the multi cultured families in our community.

Ingredients:

• Turkish beans (moth dal) - 1/2 cup
• Onion - 1 small (1 cup chopped)
  
• Tomato - 1 medium (1cup chopped)
  
• Ginger - 1 teaspoon (grated)
  
• Salt - 1/2 teaspoon
  
• Red chilli powder - 3/4 teaspoon
• Coriander powder (dhania powder) - 1 teaspoon
  
• Turmeric - 1/4 teaspoon
  
• Water - 2 cups of water
• Cilantro - 1 tablespoon (garnish)
• Oil - 1 tablespoon
• Asafoetida - 1/4 teaspoon
  

Process:

Wash and clean turkish beans, soak them over night. If you decide on cooking without soaking, pressure cook it for more time at least 12 whistles. Simmer for 10 minute for 4 whistles. Pressure cook pre-soaked moth dal in 1 and 1/2 cups of water (at least 8 - 10 whistles) with salt and turmeric.

After the pressure is released, if you notice, dal is still standing out you can always lightly mash it into slight mixture, or cook it on low heat for 10 - 15 minutes.

Preparing masala/base spice mixture:

Seasoning:

Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, ginger, garlic and cook till light slightly brown in color.

Add chopped tomatoes, ginger, minced garlic (6 -8 cloves optional), coriander powder and red chilli powder. Saute till tomatoes are well mashed.

Add onion and tomato seasoning to cooked moth dal and little water ( desired consistency), cook for 15 - 20 minutes.

Garnish with coriander leaves, tomatoes and onions before serving. Serve with rice or roti.

Serve with rice or roti.

Tips:

• Some prefer to cook onion, tomato together with the moth dal with salt, red chilli poweder, dhania powder and turmeric till 8 -10 whistles. After the pressure is released add cumin seeds seasoning to the cooked dal, and let it simmer on low heat for 15 - 20 minutes for the spices to seep in.
• For slow cooking, after 8 - 10 hours of slow cooking, add the prepared gravy to the boiled/cooked turkish beans in the slow cooker and let it cook for 4 -5 hours till all the ingredients are mixed well with spices seep in. Garnish with cilantro, tomatoes and onions before serving.