Tag Archives: Moth Beans

Spinach Moth Beans Rotti

26 Jan

spinach_moth_roti
Palakura Bobbarla Rotti.

Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 2 Spinach Moth Beans Rotti.

Ingredients:

Rice Flour 1 Cup
Spinach 1 Cup Packed
Onion 1/2 Small
Moth Beans 4 – 6 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak moth beans in a cup of water for around 6 hours or overnight.

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the spinach leaves.
Peel and finely chop the onion.

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 7 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Spinach Moth Beans Rotti, Palakura Bobbarla Rotti.

Advertisements

Moth Beans Salad

20 Apr

moth_beans_salad
Moth Beans Salad.

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.

Ingredients:

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.

Moth Tomato Masala

18 Apr

moth_masala
Bobbarlu Tomato Masala.

Moth beans are soaked and cooked. Tomato onion gravy is prepared by roasting the tomato and onion and grinding them into smooth paste. Cooked moth beans is finished in the tomato onion gravy and powdered spices. Serve moth tomato masala with plain or flavored rice or with roti.
Makes: around 4 Servings of Moth Tomato Masala.

Ingredients:

Moth Beans 1 Cup
Onion 1 Large
Tomato 3 Medium
Green Chiles 2
Ginger Garlic Paste 1 tsp
Cumin Powder 1/4 tsp
Garam Masala Powder 1/2 tsp
Red Chilli Powder 1 tsp
Turmeric Powder a big pinch
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak moth beans in water for around 4 hours.
Pressure cook in 2 cups of water for 2 whistles.
Wash and finely chop the cilantro leaves.
Wash and roughly chop the tomato.
Peel and roughly chop the onion.
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add chopped onions.
Fry till onion turns translucent, add tomatoes and cook till tomatoes turn soft.
Cool the cooked onions and tomatoes to room temperature and grind them into smooth paste using a blender.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger garlic paste and fry for few seconds.
Then stir in ground onion and tomato paste, cooked moth beans, cumin powder, garam masala powder, red chilli powder and salt.
Cook for few minutes, stir in half a cup of water if necessary.
Cook on low flame for around 5 – 10 minutes and remove from heat.
Garnish the moth tomato masala with chopped cilantro.
Serve moth tomato masala with plain or flavored rice or with roti.
Notes: Make sure moth beans are cooked well.

Suggestions: Adjust spice with green chiles or with red chili powder.
Variations: You can also check other recipes with moth beans here.
Other Names: Moth Tomato Masala.

Masala Moth Beans

25 Jan

masala_moth_beans
Masala Moth Beans.

Moth beans are soaked in water and cooked till just soft. They are then added to the oil after frying onion. A freshly ground spice mixture is added to the oil for heat and taste. Serve masala moth beans as a snack or with steamed rice.
Makes: around 4 Servings of Masala Moth Beans.

Ingredients:

Moth Beans 1 Cup
Onion 1 Small
Green Chiles 1 – 2
Red Chili Powder 1/8 tsp
Cloves 1
Cinnamon 1/4 inch Stick
Coriander Seeds 2 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Soak moth beans in water overnight and pressure cook with around a cup of fresh water for 3 whistles.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Grind cloves, cinnamon and coriander seeds into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion starts to brown, add ground spice powder.
Fry for couple of seconds, stir in cooked moth beans, red chili powder and salt.
Cook for around 5 minutes and remove from heat.
Serve masala moth beans as a snack or with steamed rice.
Notes: Make sure moth beans are cooked right.

Suggestions: Adjust spice with green chiles.
Variations: Check other recipes with moth beans here.
Other Names: Masala Moth Beans.

Red Chori Roti

10 Feb

red_chori_roti
Bobbarlu Rotti.

Red chori roti is prepared with soaked red chori and rice flour. Rice flour is made into soft dough using hot water. Red chori and other seasonings are mixed along with rice flour and spread into thick roti on a pan. The spread rotti is fried on flat pan until lightly crisped and served hot with pickle.
Makes: 2 – 3 Red Chori Roti.

Ingredients:

Red Chori or Matki 1/2 Cup
Rice Flour 1 1/4 Cups
Green Chillies 2 – 3
Onions 1
Red Chilli Powder 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Wash, peel and finely chop the onion.
Wash, remove ends and finely chop the green chillies.
Wash and finely chop the cilantro leaves.
Soak red chori in water overnight and refresh them under fresh water next morning.
Bring 1 1/2 cups of water to a heavy boil and keep aside.

In a mixing bowl, add rice flour, soaked red chori, onion, green chillies, red chilli powder, cilantro and salt.
Add sufficient amount of hot water to the bowl and mix the mixture to form soft dough.
Knead with hands for best results. Use enough water to let the mixture come together.

Divide the dough into 2 – 3 portions.
Place flat pan on medium heat.
Before pan gets hot, take one portion of dough and place it on the pan.
Press the dough with help of fingers to spread it into a circle.

Drizzle half a tsp of oil on the roti and cook covered for 3 – 5 minutes.
Uncover, turn the roti on other side and cook for few more minutes.
When roti turns to light brown or when it gets to desired crispness, remove from heat
Serve red chori roti with any pickle of your choice.
Notes: Make sure to cook the roti covered.

Suggestions: If the roti is too soft, put it back on the pan and fry for a minute or two to crisp it up.
Variations: You can also add black chickpeas, or any other whole peas in place of red chori.
Other Names: Red Chori Roti, Alasanda Rotti, Bobbarlu Chekka Rotti.