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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.
For 4 servings
Soak and Cook the Moth Beans
Prepare the Masala Base
Add Spices and Combine
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.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 261.61 calories per serving with 12.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer and Garnish
Serve
Use sprouted moth beans for enhanced nutrition. They cook much faster and do not require pressure cooking. Simply add them after the masala is ready and simmer for 10-12 minutes until tender.
For a richer, creamier texture, add 2 tablespoons of whisked curd (yogurt) after cooking the tomatoes and before adding the powdered spices. Cook on low heat until oil separates.
To make a Jain version, skip the onion and ginger-garlic paste. You can increase the amount of tomatoes slightly and add an extra pinch of asafoetida for flavor.
Moth beans are packed with plant-based protein, essential for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
The high dietary fiber content in moth beans aids digestion, prevents constipation, and supports a healthy gut microbiome.
Rich in essential minerals like zinc, iron, and magnesium, this dish helps strengthen the immune system and combat fatigue by improving energy levels.
Moth beans are a good source of calcium and phosphorus, two minerals that are vital for maintaining strong and healthy bones.
Yes, it's very healthy. Moth beans are a great source of plant-based protein, fiber, and essential minerals like iron and magnesium. This dish is low in fat and helps in managing blood sugar levels and promoting digestive health.
One serving (approximately 185g) contains around 230-260 calories, primarily from the beans and the ghee/oil used. It's a nutritious and filling option for a main meal.
Absolutely. After soaking, you can cook the moth beans in a covered pot on the stovetop. It will take longer, about 45-60 minutes, or until the beans are tender. Ensure you add enough water to prevent them from drying out.
This can happen if the beans are old or if they were not soaked for long enough. Ensure you soak them for at least 6-8 hours. Adding salt while boiling can sometimes prevent beans from softening, so you can add it later with the masala if you consistently face this issue.
It pairs wonderfully with traditional Rajasthani breads like Bajre ki Roti (pearl millet flatbread) or regular Phulka/Roti. It also goes well with steamed rice and a side of plain yogurt or a simple kachumber salad.
This recipe goes great with these complete meals
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