Muth nu Shak (Moth Beans Curry)

Beans, pluses, lentils...I still need to learn the difference between them all. When I discovered the English translation to Muth was Moth beans, I must admit to losing some of my love for them...but it didn't last long! This deliciously simple curry requires a little bit of forward-planning as you need to soak the beans the evening before cooking. But once that's done it is so quick and easy, you'll be whipping up a full Gujarati meal in no time at all!

Ingredients (serves 4):
1 cup muth, soaked overnight in cold water
1/3 cup chopped tinned tomates
1 tbsp vegetable oil
1 tsp rye
1 tsp jeeru
1 tsp ginger paste
1 - 2 tsp garlic paste
2 tsp dhana jeeru
3/4 tsp hardar
1 tsp salt (or to taste)
Red chilli powder to taste
1 tbsp chopped corriander to garnish (optional)

Method:

1. Heat the oil in a pressure cooker on a high heat
2. When the oil is hot, add the rye and wait for it to sputter
3. Add jeeru, ginger, garlic and stir until the aroma is released
4. Add tomatoes and all spices. Stir in 2-3 tbsp water and allow to simmer on a medium heat for 2 minutes
5. Meanwhile, drain and thoroughly rinse the pre-soaked muth
6. Add the muth into the cooker. Stir well, cover and apply the whistle
7. Cook on a medium heat until 1 whistle has blown
8. Turn off the heat. Allow the steam to release naturally from the cooker
9. Garnish with corriander and serve with hot, buttery rotli

Tips:

• Be sure to turn off the heat after one whistle has blown, or else the beans will be mushy and overcooked. They'll still taste good, but the texture won't be as great!

​​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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