Mothbean curry/ Nari payaru kulambu
Calories per Serving: 245; Carb-41 g; Fat-3 g; Fiber-7 g; Protein -15 g
Preparation time: 15M Cooking time: 15M Total time: 30M
1 cup Moth beans (Nari payaru)
10 Shallots/ Small onions
1 tsp Chilly powder (can increase or decrease as per taste)
1 tbsp Coriander seed powder
0.5 tsp Turmeric powder
A small lemon sized Tamarind
1 tsp salt
1 tsp sesame oil
1 tsp Mustard seed
I tsp Fennel seed
0.5 tsp Cumin seed
0.5 tsp Fenugreek seed
10 nos Curry leaves
3 Garlic pods
- In a pressure cooker, add the moth beans and 2.5 cups water or enough to cover the beans and cook for 3 whistles.
- Grind onions and tomatoes together to a fine paste
- Soak the tamarind in water for 10 minutes
- In the meantime, heat a pan and add the ingredients given under ‘to temper’ list in the order mentioned. Note: Mustard seeds should splutter before adding the other ingredients
- Once, the Garlic changes to slight golden brown color, add the onion tomato paste, drumsticks, chilly, coriander and turmeric powder.
- Add salt, tamarind water and the stock water used for cooking the moth beans and give a quick stir.
- Once the curry starts boiling, cover and cook over low heat (simmer) for about 12 minutes.
- This delicious curry will taste amazing when served over steaming hot rice or with idly, dosa.
- Adding the stock water of the cooked moth beans increases the nutrition value of the curry. So, do not discard it.
- Do not add too much water, the thicker the curry you eat, maximum the nutrition value you get.
- Do not add salt while cooking moth beans or rice, because it will increase the sodium content of the curry.
- Check for sour taste when adding tamarind water, some variety of tamarind gives low sourness and some variety gives less.
- The sourness of the curry should be little over the sourness you like, because the beans and vegetables will take up some sourness.
- You can prepare the same gravy using Thata Payaru/ Cowpeas/ Black eyed beans instead of moth beans.
Since moth bean is a very rare bean, I was not able to get the Exact nutrition information. So I’ve used Cowpeas/ thata payaru for the analysis instead. But I’m sure, it will be a nutrient treasure too. Make sure you definitely give a try.
|Vitamin C||21.5 mg||36%|
|Vitamin B6||0.4 mg||18%|
|Pantothenic acid||1.0 mg||10%|
Do try this recipe and let me know how it came out in the comment below. Thankyou!