Moth beans gravy / Madike kaalu gojju recipe

Moth beans is known by the name Madike kaalu in Kannada. This beans is used more in North Karnataka region in the form of gravy / stir-fry to go with Jolada rotti. It goes without saying they make a perfect pair for a lunch. I love North Karnataka food especially the Bhakris with all the varieties of Palya (stir-fry), Pickles, Jhunka (side- dish made with gram flour), Ennegayi (stuffed brinjals gravy) etc. I developed fondness for these since i visited the Kamat restaurant near Bangalore.. That would be our weekend place for lunch every time we drove to my native. But I was so indulged in finishing up my platter quickly , that i never noticed the Moth beans in it until recently.. I had seen them in our local Asian store in Germany too. So this time I bought a pack of it and decided to try something new on my own. I always prefer gravies to go with Chapati/ Rotti etc. So I just tossed some ingredients into the mixer and decided to experiment. But it was the best one I had in the recent days. I allowed the moth beans to sprout as it's nutritional value increases. So, here I am sharing the same recipe with you all.


Ingredients :

• Sprouted moth beans - 1 cup
• French beans - 1 cup ( chopped)
• Onion - 1 large, chopped finely
• Salt - 1 to 1 1/2 tsps
• Turmeric Powder - 1/4 tsp
• Water - 1 cup
• Oil - 3 t0 4 tsps
• Lemon juice - 1/2 tsp

To grind :

• Coriander leaves - 1/2 cup
• Green chillies - 3 to 4, slit
• Cinnamon stick - 1 inch piece
• Clove - 1
• Garlic cloves - 2 to 3
• Cumin seeds - 1/2 tsp + 1/2 tsp
• Tomato - 1, chopped 
• Grated Coconut - 1/4 cup

Making Moth beans gravy:

• Heat oil in a cooking pot. Add 1/2 tsp of Cumin seeds and saute followed by chopped onions. Saute until the onions turn translucent.
  
• Meanwhile, grind the ingredients mentioned under 'to grind' with little water.
• Once the onions are done, add the sprouted moth beans and chopped french beans along with salt and turmeric powder. Give it a mix and let it cook for a few minutes by mixing now and then. This removes the raw smell of the beans.
  
• Then add in the ground paste and mix gently. Let it cook for 5 minutes. Saute in between.
  
• Add 1 cup of water and salt and let it come to a boil. Adjust the salt and close the pot. Let it cook for 15 to 20 minutes in medium flame or until the beans get cooked well. Check and saute in between.
  
• Once the beans get cooked, finish it off by adding lemon juice and chopped coriander leaves. This gravy can be served with Chapatis / Jowar roti/ Akki rotti and even rice. A bowl of this gravy along with any of the flatbreads is totally satiating.
  
  
  
  
  
  
  
  
  

The next time you wish to make something different for a side dish, please try this recipe and i would love to get your feedbacks on this recipe.
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