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Mooth bean is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India.
Organic mooth bean
How to use
This recipe makes 2 cups of sprouts.
In a jar put ½ cup of moth beans. ...
After being soaked the moth beans double in size.
After 10 hours remove the water. ...
Leave for 24 hours. ...
After 24 hours replace the water. ...
Leave it for another 12 hours.
Now you can see 1-1.5 inch long sprouts.
How to make Matke ki Dal :
Take cleaned washed Moth dal, soaked in water for upto 7 to 8 hours or overnight. Remove the excess water from it.
Prepare paste from tomato.
To cooker Add soaked dal, add 2 cups water , salt, half turmeric powder, baking soda. Boil dal in cooker until a single whistle. Cook dal for 5 more minutes on low flame. Then turn off flame. Let dal stay till pressure from the cooker escapes. For masala
Pour ghee in a pan. Heat it then add cumin seeds. Reduce flame. Add asafoetida, leftover turmeric powder,coriander powder, green chili, ginger paste. Slightly roast the spices. Add tomato puree, followed by red chili powder. Roast the masala till ghee separates from it.
Once masala is ready, add dal from cooker to it. Add garam masala, green coriander and mix well.Cover and cook the dal for 2 minutes.
Take out the Yummy Moth dal in a bowl.Pour some ghee oer it and garnish with green coriander and ginger julienne. Have an enjoyable meal. Relish this dal with roti , Naan or rice. It will be liked by both kids as well as elders.