Moth Beans curry and Cluster Beans sabji

Moth Beans Curry
Ingredients:
2 cups moth beans/matki, cooked
1 small onion, chopped
3 cloves of garlic, minced
1 tsp cumin seeds, roasted & powdered
6-10 peppercorns, roasted & powdered
Salt to taste.

To be ground together:
2 Tbsp coconut
½ tsp cumin seeds

For seasoning:
1 Tbsp oil
1 tsp mustard seeds
A pinch of asafoetida
1-2 red chillies

Method:
Cook moth beans till done. (I always pressure cook dals/ beans/lentils in bulk and freeze them in separate freezer-safe plastic containers to avoid the hassle of having to use the pressure cooker every single time I need to make something using it. It has been working great for me.)

Roast and powder the cumin seeds & the peppercorns.

Grind together the coconut & cumin seeds.

Heat the oil in a pan and add the mustard seeds, asafoetida and red chillies followed by the chopped onion and garlic. Sauté till the onions are transparent.

Add the roasted powders and the ground coconut-cumin seed mixture. Mix well and cook for 3-4 minutes.

Add the cooked beans to this and ½ cup of water & cover and cook for 5 minutes or so till all the flavors blend in.

Serve hot.


Cluster Beans sabji
Ingredients:
3 cups cluster beans/guvar, chopped into one inch pieces
½ onion, finely chopped
2 cloves garlic, minced
1 big piece of jaggery
Salt to taste

To be ground together:
2 Tbsp coconut
2-3 red chillies
½ tsp cumin seeds

For seasoning:
1 Tbsp oil
½ tsp urad dal(skinned and split white lentils)
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida


Method:
Heat the oil in a pan and add the ingredients for the seasoning.

Add the chopped onions & garlic and sauté till the onions are transparent and soft.

Add the cluster beans and cover and cook till tender.

Add the ground coconut mixture to the beans and mix well. Cook for another 3-4 minutes.

Cluster beans are a little too bitter for my taste and I added a big piece of jaggery too. Mix well till the jaggery melts.

Serve hot with rice or rotis.