Name: Sprouted Moth Beans with Caramelized Onions (Kaanday Chi Moth)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 3 cups partially sprouted whole moth beans (see box); 3 pieces dried black kokum (each roughly 2 inches long and 1 inch wide; see Tips); ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 4 medium-size cloves garlic, finely chopped; 1 teaspoon cumin seeds; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 2 tablespoons Ghee or canola oil; 1 teaspoon Maharashtrian garam masala

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Hearty-textured beans like these maintain their pleasant crunch, especially when they are served in this sprouted form. I have at times turned this into a soup course by fortifying it with seasonal vegetables: stir in root vegetables and an additional cup of water when you pressure-cook the beans. I love to serve this with morsels of yeasty, fermented-tasting, chewy sourdough bread—dunk them in the spicy curry.