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Moth Dal
The beautiful, flavourful & mildly spiced soft-cooked aromatic stew can be made with moth lentils (matki or moth beans) into a North Indian Punjabi-style dal or a Maharashtrian alternative. It is normally made into a less-spicy dairy-free vegan soup, with a tasty combination of healthy, delectable main meal options. Often sprouted lentils are used to prepare Moth Dal, making it a healthy delight of transliteration with a rich, nutty taste.
The tiny, cylindrical lentil, also known as matki, is mostly found in shades of light brown or tan, with the inner part of the bean slightly yellow. Primarily, Moth Beans Dal Recipe is made from dried Matki dal, which are small, tan or brown-coloured, oblong beans, sometimes called Turkish gram or dew bean. The raw tiny beans go well in salads, snacks and curries.
This is a palao-friendly dish suitable for pure vegetarians and vegans.
Moth Beans Dal Recipe is a low-fat/low-calorie food.
It is made from 100% pure herbs and spices.
It is gluten-free and contains no artificial colours, flavours, or preservatives.
The sprouted moth beans are high in antioxidants and a rich source of magnesium, fibre and potassium.
The dish has a bright, mushy texture and is rich in dietary fibres.
The dish is not made with seasonal vegetables and can be made any time of year.
Punjabi Sabut Moth Dal can be taken every day and is one of the speciality dishes of our Tiffin services [check the moth dal recipe buy online option].
Moth beans are small, brown, dried, split beans with a strong, earthy aroma. Sabut Moth Dal sprouts are often used in regional Indian cuisine to prepare cheela, pulao, khichdi or chaat. The influence of Mughlai cuisine led to several seasonings, such as saffron and nuts, and to cooking in the "Dum" style, or sealed pot, called the matki process. A Punjabi lentil-based meal, Makti Moth beans, is made in a matki (pot). The Maharastrian variant is called usal and can also be combined with other masalas into matki amti. Amti is a thin, tangy and spicy adaptation of the gravy.
Restaurant-based Punjabi Sabut Moth Dal preparations are made from sprouted moth dal, or one can add other lentils like chana dal, urad dal or moong dal to a pot that is cooked on slow heat in spicy, delicious curry sauce and served with plain steamed rice or butter naan or hot phulka, offering an amazing, tangy and delicious vegetarian meal. At the same time, the key ingredient used in the Maharashtra variant is the freshly ground Goda masala.
Home-cooked Punjabi Sabut Moth Dal contains tomatoes, onions, garlic, ginger, and a combination of Indian spices such as turmeric, cinnamon, coriander, cumin, and cayenne. The dish is garnished with cilantro leaves and is often served with freshly squeezed lemon.
The moth dal recipe pairs well with chapatti/roti, rice, curd, and pickles. Vegetables like aloo gobhi or paneer can complement the meal. One can have mixed beverages with it.
Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.
Maa's Best is a family run business, that aims to provide freshly Home Cooked Food service. Life is so busy that not everyone is able to take time out to, shop, chop, clean and cook on a daily basis. We cook fresh food at home for you every day so it makes life a little easier for you.
Office Address: Chiltern House Business Centre, 64 High Street, Burnham,
Slough SL1 7JT
07780 929265
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