Moth beans are soaked and pressure cooked and briefly fried in little oil. It is then mixed with chopped vegetables and onion soaked in lemon juice. Serve moth beans salad immediately before moth beans turn cold.
Makes: around 2 Servings of Moth Beans Salad.
Cooked Moth Beans 1 Cup
Colored Bell Peppers Chopped 3 Tbsps
Sweet Corn 2 Tbsps
Grape Tomatoes 6
Onion 1 Small
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Salt to Taste
Black Pepper Powder a Pinch
Oil 1/2 tsp
Method of preparation:
Heat oil in a pan, add cooked moth beans and pinch of salt.
Fry on medium flame till any leftover moisture is evaporated.
Remove from heat and transfer moth beans to a mixing bowl.
Wash and halve the grape tomatoes.
Wash and finely chop the cilantro leaves.
Peel and finely chop the onion.
Soak onion lemon juice and pinch of salt and keep aside.
In a mixing bowl, carefully mix moth beans with bell peppers, corn, grape tomatoes, onion, cilantro, black pepper and salt.
Adjust any seasonings if required and serve moth beans salad immediately.
Notes: Make sure not to overcook moth beans.
Suggestions: Soak raw moth beans in water for around 4 – 6 hours and pressure cook in twice the amount of water for 2 whistles.
Variations: You can also serve the salad over lettuce wraps. If using regular tomatoes in place of grape tomatoes, make sure to remove the seeds before chopping the tomato.
Other Names: Moth Beans Salad.