Rajdhani

Rajasthani Moth Sabut ki Subzi (Whole Moth Bean Curry)

Prep Time 20 min

Cook Time 30 min

Servings 4 People

Ingredients

1 1 cup (200g), soaked overnight Moth Sabut (Whole Moth Beans)

2 1 large, finely chopped Onion

3 2 medium, pureed Tomatoes

4 1.5 tbsp Ginger-Garlic Paste

5 1-2, slit lengthwise (adjust to taste) Green Chilies

6 2 tbsp Ghee or Cooking Oil

7 1 tsp Cumin Seeds (Jeera)

8 A generous pinch Asafoetida (Hing)

9 0.5 tsp Turmeric Powder (Haldi)

10 1 tsp (or to taste) Red Chili Powder

11 2 tsp Coriander Powder (Dhaniya Powder)

12 0.75 tsp Garam Masala

13 0.5 tsp (optional, for tang) Dry Mango Powder (Amchur)

14 To taste Salt

15 3-4 cups (for cooking and consistency) Water

16 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

Instructions

1 **Prepare the Moth Beans:** Rinse the moth sabut thoroughly and soak them in ample water overnight (8-10 hours). After soaking, drain the water completely.

2 **Cook the Moth Beans:** In a pressure cooker, combine the drained moth beans with 2.5 cups of fresh water. Pressure cook for 4-5 whistles on medium heat, then let the pressure release naturally. The beans should be tender but still hold their shape. Set aside.

3 **Start the Gravy:** Heat ghee or oil in a heavy-bottomed kadai or deep pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida.

4 **Sauté Aromatics:** Add the finely chopped onions and sauté until they turn golden brown, which will take about 7-9 minutes. Stir frequently to ensure even browning.

5 **Add Ginger-Garlic & Chilies:** Incorporate the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw aroma of ginger and garlic dissipates.

6 **Introduce Tomatoes & Spices:** Pour in the tomato puree and cook until the oil begins to separate from the mixture, typically 5-7 minutes. Lower the heat, then add turmeric powder, red chili powder, and coriander powder. Sauté the spices for 1 minute until fragrant, being careful not to burn them.

7 **Combine with Cooked Beans:** Add the cooked moth beans (along with any remaining cooking liquid from the pressure cooker, or add about 1 cup of fresh water if cooking liquid is insufficient) to the spice mixture. Mix well to coat the beans evenly.

8 **Simmer and Finish:** Add salt to taste, garam masala, and dry mango powder (if using). Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and simmer for 10-15 minutes. This allows the flavors to meld beautifully and the gravy to thicken slightly. Adjust the consistency by adding more hot water if a thinner curry is desired.

9 **Garnish and Serve:** Garnish generously with freshly chopped coriander leaves. Serve the hot Rajasthani Moth Sabut ki Subzi with roti, bhakri, bajra roti, or steamed rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Moth Sabut

Rajasthani Moth Sabut ki Subzi (Whole Moth Bean Curry)

Ingredients

Instructions

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