Dal Moth

Instructions

1. 1

   Soak and Cook Moth Beans

   • Rinse the moth beans thoroughly under running water. Soak them in 3-4 cups of water for at least 4 hours, or preferably overnight.
   • Drain the soaking water. Transfer the beans to a pressure cooker.
   • Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp of salt. Secure the lid.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the beans are tender but still hold their shape. Allow the pressure to release naturally.
2. 2

   Prepare the Base Masala

   • While the beans cook, heat 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
   • Add 0.5 tsp of cumin seeds and let them crackle for about 30 seconds.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Tomato Masala

   • Pour in the tomato puree. Add the red chili powder and coriander powder.
   • Mix well and cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see ghee separating from the sides of the pan.
4. 4

   Combine and Simmer the Dal

   • Once the pressure has released, open the cooker. Add the cooked moth beans along with their cooking liquid to the prepared masala in the kadai.
   • Stir everything together gently. If the dal seems too thick, add 0.5 to 1 cup of hot water to reach your desired consistency.
   • Add the remaining 0.25 tsp of salt (or to taste). Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes for the flavors to meld.
   • Stir in the garam masala and turn off the heat.
5. 5

   Prepare the Final Tempering (Tadka)

   • In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat.
   • Add the remaining 0.5 tsp of cumin seeds, hing, and the dried red chilies.
   • Sauté for 30-45 seconds until the seeds splutter and the chilies darken slightly. Be careful not to burn the spices.
6. 6

   Garnish and Serve

   • Immediately pour the hot tempering over the prepared dal. You will hear a satisfying sizzle.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed basmati rice, jeera rice, or fresh rotis.