Name: Creamy Moth Beans with Coconut Milk (Kokum Moth Chi Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 cup whole moth beans; ¼ teaspoon ground turmeric; 1 large tomato, cored and finely chopped; 4 large cloves garlic, finely chopped; 1 cup unsweetened coconut milk; 8 to 10 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds); 1½ teaspoons coarse kosher or sea salt; 10 to 12 medium-size to large fresh curry leaves; 2 tablespoons Ghee or canola oil; 2 teaspoons cumin seeds; 4 pieces dried black kokum (each roughly 2 inches long and 1 inch wide, see Tip)

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Because mung beans are similar in texture and shape to moth beans, you can use them as an alternative; they have the same cooking times. However, that’s where their similarities end: moth beans have an earthier, meatier flavor than mellow-tasting mung. I often serve this as an appetizer with wedges of Flaky Breads Stuffed with Spicy Green Peas—it always gets rave reviews.