Moth ki Sabzi ~ Sattvic Cooking with Sumitra Toliya

by on September 15, 2016

Moth beans are a favourite among Marwari and Gujarati communities. They look similar to mung beans but are smaller and golden brown in colour. Tasty and healthy, these are used for making vada and chilla as well. Here is a simple, healthy and wholesome side-dish with moth beans.

Moth ki Sabzi


  • Moth beans: 1 cup
  • Ghee (or oil): 1 tbsp
  • Mustard seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Asafoetida powder: a pinch
  • Curry leaves: 1 sprig
  • Green chillies (optional): 1; finely chopped
  • Tomato: 1; chopped
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Turmeric powder: ¼ tsp
  • Red chilli powder (optional): 1 tsp
  • Coriander leaves: a few; finely chopped
  • Salt to taste

For the paste

  • Fresh or dried coconut: ¼ cup
  • Cloves: 3
  • Cinnamon: 1
  • Peppercorns: 5-6


  1. Rinse the moth beans well and soak them in enough water for 4-6 hours or overnight.
  2. Pressure-cook along with the water for up to 1 whistle. When the steam settles down, proceed with the recipe below.
  3. Grind the ingredients for the paste coarsely using very little water.
  4. Heat the ghee in a pan and add the mustard seeds.
  5. As they begin to crackle, add the cumin seeds, asafoetida powder and curry leaves.
  6. Add the green chillies and tomatoes and sauté for 2 minutes.
  7. Add all the masalas and salt and sauté for a minute.
  8. Add the moth beans and half a cup of water.
  9. Allow everything to cook well for 5-7 minutes.
  10. Add the ground paste and cook for a minute.
  11. Switch off the flame and garnish with coriander leaves.
  12. Serve with steamed rice or hot phulka.

Photo Courtesy: Harmony Magazine

Part-1 of this post is the interview with Sumitra & Pratapkumar Toliya, a Gujarati couple from Bengaluru.
First published in June 2016 in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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