Moth beans also called ‘Matki bean’, is a drought-resistant legume, Indigenous to India. Moth beans are loaded with nutrients and have a rich, nutty flavor and earthy smell.
Cooked as dal or enjoyed as a thick puree to be eaten with rice or used in curries, salads, and other dishes. Sprouted moth beans are used in salads and dishes.
Cooking Moth Beans: Wash, rinse, soak lightly & drain. Add 4 cups of water/ cup of bean, bring to boil. Lower the heat, simmer 20-25 minutes or until tender & soft (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm with steamed basmati rice and choice of any veggie.
