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Sabut moth ki dal

AI-drafted · awaiting admin review

Whole moth beans cooked into a thick, earthy dal tempered in ghee, a staple of the dry south-west of Haryana.

Region: Haryana (especially Bhiwani, Mahendragarh, Rewari and Hisar)Occasion: Everyday mealsTime: 50 min + soakingServes: 4Vegetarian

Ingredients

  • 1 cup whole moth beans, soaked 4–6 hours
  • ½ tsp turmeric
  • Salt to taste
  • 2 tbsp desi ghee
  • 1 tsp cumin seeds
  • A pinch of hing
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander powder

Method

  1. Pressure-cook the moth beans with turmeric, salt and 3 cups of water for 4–5 whistles until soft.
  2. Heat the ghee and add cumin and hing.
  3. Fry the onion until golden, then add the tomato and spice powders and cook until soft.
  4. Add the cooked beans and simmer for 10 minutes, mashing a few to thicken the dal.
  5. Serve with bajra roti or rice.

History

Moth bean is one of the hardiest pulses, grown as a rainfed crop on the sandy soils of south-western Haryana along with bajra and guar.

Significance

Moth dal is a cheap source of protein for families in the dry districts and is eaten with bajra roti through the year.

Sources