Mothbean curry/ Nari payaru kulambu

Mothbean curry/ Nari payaru kulambu

Mothbean curry/ Nari payaru kulambu

Serves: 3

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

Difficulty: Moderate

 

Ingredients:

1 cup Moth beans (Nari payaru)

10 Shallots/ Small onions

2 Tomatoes

1 Drumstick

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

To temper:

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

Method:

  1. In a pressure cooker, add the moth beans and 2.5 cups water or enough to cover the beans and cook for 3 whistles.
  2. Grind onions and tomatoes together to a fine paste
  3. Soak the tamarind in water for 10 minutes
  4. 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
  5. Once, the Garlic changes to slight golden brown color, add the onion tomato paste, drumsticks, chilly, coriander and turmeric powder.
  6. Add salt, tamarind water and the stock water used for cooking the moth beans and give a quick stir.
  7. Once the curry starts boiling, cover and cook over low heat (simmer) for about 12 minutes.
  8. This delicious curry will taste amazing when served over steaming hot rice or with idly, dosa.

Stepwise Pictures:

Notes:

  1. Adding the stock water of the cooked moth beans increases the nutrition value of the curry. So, do not discard it.
  2. Do not add too much water, the thicker the curry you eat, maximum the nutrition value you get.
  3. Do not add salt while cooking moth beans or rice, because it will increase the sodium content of the curry.
  4. Check for sour taste when adding tamarind water, some variety of tamarind gives low sourness and some variety gives less.
  5. The sourness of the curry should be little over the sourness you like, because the beans and vegetables will take up some sourness.
  6. You can prepare the same gravy using Thata Payaru/ Cowpeas/ Black eyed beans instead of moth beans.

Micronutrient values:

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.

Nutrient %DV
Vitamin A 542IU 11%
Vitamin C 21.5 mg 36%
Thiamine 0.4mg 29%
Riboflavin 0.1mg 8%
Niacin 2.2 mg 11%
Vitamin B6 0.4 mg 18%
Folate 371 mg 93%
Pantothenic acid 1.0 mg 10%
Calcium 97 mg 10%
Iron 7.2 mg 40%
Magnesium 209 mg 52%
Phosphorus 296 mg 30%
Potassium 1031 mg 29%
Zinc 3.8 mg 25%
Copper 0.7 mg 36%
Manganese 1.1 mg 56%
Selenium 7.6 mg 11%
Fluoride 225 mcg

Do try this recipe and let me know how it came out in the comment below. Thankyou!


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