A wholesome and rustic Rajasthani curry made with nutritious moth beans. This simple, protein-packed dish has a tangy and mildly spicy flavor, perfect with hot rotis or rice. A true taste of desert cuisine.
Prep10 min
Cook25 min
Soak360 min
Servings4
Serving size: 1 cup
262cal
12gprotein
38gcarbs
Ingredients
1 cup Moth Beans (Soaked for 6-8 hours or overnight)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Hearty Moth ki Sabzi with Bajra Roti – a protein-packed, homestyle meal that's truly energy-giving.
This rajasthani dish is perfect for dinner. With 538.25 calories and 19.13g of protein per serving, it's a high-fiber option for your meal plan.
8gfat
Kashmiri Red Chili Powder
(Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1 tsp Salt (Divided, or to taste)
3 cup Water (For pressure cooking)
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
Instructions
1
Soak and Cook the Moth Beans
Rinse the moth beans thoroughly under running water. Soak them in 3-4 cups of water for at least 6-8 hours or overnight.
Drain the soaking water. Transfer the beans to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
Pressure cook on medium heat for 3-4 whistles. Let the pressure release naturally. The beans should be soft and cooked through but still hold their shape.
2
Prepare the Masala Base
Heat ghee or oil in a kadai (wok) or a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them crackle for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 4-5 minutes until the onions turn light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes turn soft and mushy, and you see oil separating from the masala.
3
Add Spices and Combine
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir well and cook for 1 minute until the spices are fragrant.
Add the cooked moth beans along with their cooking water to the pan. Stir gently to combine everything with the masala.
Add the amchur powder and garam masala. Mix well.
4
Simmer and Garnish
Bring the sabzi to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes to allow the beans to absorb all the flavors.
Check for seasoning and adjust salt if needed. If the curry is too thick, add a splash of hot water to reach your desired consistency.
Turn off the heat and garnish with freshly chopped coriander leaves.
5
Serve
Serve Moth ki Sabzi hot with Bajre ki Roti, Phulka, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
