Moth Bean Curry with a Touch of Sweetness

1.Rinse the soaked moth beans under cold water and drain.

2.In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter for a few seconds.

3.Add the chopped onion and sauté until golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.

5.Add the turmeric powder, coriander powder, and salt. Mix well and cook for 1 minute to toast the spices.

6.Incorporate the diced tomatoes and cook until they soften and break down, about 5 minutes.

7.Add the soaked moth beans to the pot, followed by 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the beans are tender.

8.Once the beans are cooked, stir in the jaggery and coconut milk. Allow the curry to simmer for an additional 5-10 minutes to meld the flavors together.

9.Sprinkle garam masala over the curry and mix well. Adjust seasoning if necessary.

10.Garnish with fresh cilantro before serving.