Moth Bean Curry with Roasted Tomatoes and Fresh Herbs

1.Preheat your oven to 400°F (200°C).

2.Place the halved tomatoes on a baking sheet, drizzle with a little oil, and sprinkle with salt. Roast in the oven for about 20 minutes until they are soft and slightly charred. Remove and set aside.

3.In a large pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

4.Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

5.Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until the raw smell disappears.

6.Add the soaked moth beans to the pot along with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes until the beans are tender. Add more water if necessary to keep it from drying out.

7.Once the beans are cooked, stir in the roasted tomatoes, coriander powder, turmeric powder, and salt. Mix well and let it simmer for another 10 minutes to allow the flavors to meld together.

8.Add the garam masala and lemon juice, stirring to combine. Cook for an additional 5 minutes.

9.Finally, stir in the chopped cilantro just before serving for a fresh flavor boost.