Moth bean are called Vigna aconitifolia. They are drought-resistant and grow in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The moth beans are full of protein. They can be cooked in several ways. For this recipe, I soaked them overnight and then left them covered in a warm place so that they started sprouting. It’s quick and easy to cook these in the Instant pot as long as you make sure you get all your ingredients ready. The Instant Pot(IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer.
Ingredients (for 3-4 servings)
• 2 cups of sprouted moth beans ( can use any sprouted beans/lentils)
• 2 tablespoons oil ( I used rapeseed oil)
• 1 teaspoon mustard seeds
• 2 small pieces of cinnamon sticks
• 2 or 3 cloves
• 1 or 2 small dry red chillies (optional)
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 2 green chillies sliced through the middle ( if you like hot food!)
• 1 teaspoon crushed ginger
• 3-4 cloves of crushed garlic
• 1 tablespoon brown sugar or jaggery
• 1 tablespoon lemon juice (can use more if you like sweet and sour taste)
• 2 cups of passata. You can use crushed tomatoes. Fresh tomatoes can also be used but would need to be softened a bit before adding.
• a few curry leaves and a small bunch of coriander
1. To sprout the beans, wash the moth beans and allow them to soak overnight. The next morning, remove all the water and keep the beans covered in a warm place covered with a dark plastic bag. Keep these overnight and they should have started to sprout. In cold countries, you may have to leave them for half a day more to sprout. Once sprouted, wash the moth beans and use in curries or salad. Any extra beans can be frozen to use next time.
2. To cook the moth beans in the instant pot as usual prepare all your ingredients first.
3. Add the passata (or softened and crushed tomatoes) in a bowl. Add the tomato puri, salt, turmeric, chilly powder, sugar or jaggery, lemon juice, the green chilies, crushed ginger, crushed garlic and coriander and curry leaves to the tomatoes and mix well.
4. Now prepare the seasoning. Turn the Instant pot to sauté mode and let it get hot. Once it shows the hot sign, pour the oil and add in the cinnamon, cloves, the dry red chillies and mustard seeds to the oil. Once the mustard seeds and cloves will pop add the tomato mixture with all the spices to the oil and stir well. Cook for 1 minute or until the tomato mixture looks all blended.
5. Now add the sprouted moth beans to the tomato mixture and stir. Add 2 cups of warm water and close the IP lid.
6. Switch off the sauté mode and use the manual mode and cook for 8 minutes.
7. Once the cooking time is over, allow the IP to cool until the pressure valve goes down and it’s safe to open the IP. When you open the lid, if you think that the curry is runny, use the sauté mode to reduce the water – or add water to the moth – if you want your curry to be a bit runny.
6. Sprinkle coriander to the curry and serve the moth bean curry hot with rice or chapattis.
Do share your sprouted bean recipes.