The beautiful, flavourful & mildly spiced soft-cooked aromatic stew, the moth lentils or matki or moth beans can be made into a North Indian Punjabi style dal or a Maharashtrian alternative. It is normally made into a less spicy dairy-free vegan soup with a tasty combination of delectable healthy dinnertime main meal options. Often sprouted lentils are used for the preparation of Moth Dal making it healthy delights of transliteration – that has a rich and a nutty taste.
The tiny cylindrical-shaped lentil, which is also known as matki, is mostly found in the shades of light brown or tan with the inner part of the bean being slightly yellow. Primarily, Moth Beans Dal Recipe is made from dried Matki dal that is small tan or brown coloured beans oblong in shape, sometimes, called Turkish gram or dew bean. The raw tiny beans go well in salads, snacks and curries.
This is a palao friendly dish suitable for pure vegetarians and vegans.
Moth Beans Dal Recipe is a low-fat/low calorie food.
It is made from 100% pure herbs and spices.
It is gluten-free, without any artificial colour, flavour and preservatives.
The sprouted moth beans are high in antioxidants and a rich source of magnesium, fibre and potassium.
The dish has a bright mushy texture and is rich in dietary fibres.
The dish is not made from seasonal vegetables and can be made anytime in the year.
Punjabi Sabut Moth Dal can be taken every day and is one of the specialty dishes of our Tiffin services [check the moth dal recipe buy online option].
Moth beans are dried split small brown beans with a strong earthy aroma. Sabut Moth Dal sprouts are often used in regional Indian cuisine to prepare cheela, pulao, khichdi or chaat. The influence of Mughlai cuisine led to several seasonings like saffron, nuts and cooking in the format of "Dum", or sealed pot that is called the matki process of cooking. Punjabi lentils-based meal Makti Moth beans is made in a matki or pot. The Maharastrian variant is called the usal, or can also be combined with other masalas into matki amti. Amti is a thin, tangy and spicy adaptation of the gravy.
Restaurant based Punjabi Sabut Moth Dal preparations are made from sprouted moth dal or one can add other lentils like chana dal, urad dal or moong dal to a pot that is cooked on slow heat in spicy delicious curry sauce and served with plain steamed rice or butter naan or hot phulka offering an amazing tangy and delicious vegetarian meal, while, the key ingredient used in Maharashtra variant is the freshly ground Goda masala.
Home-cooked Punjabi Sabut Moth Dal contains tomatoes, onion, garlic, ginger and a combination of Indian spices like turmeric, cinnamon, coriander, cumin and cayenne. The dish is garnished with cilantro leaves, often served with freshly squeezed lemon.
The moth dal recipe can be paired with chapatti/roti, rice, curd and pickles. Vegetables like aloo gobhi, or paneer can be used to complement the meal. One can have mixed beverages with it.