Rajasthani Moth Ki Sabzi

Mouth watering moth, a healthy summer dish

Ingredients:

Moth (Brown Moong With Shells): 1 Cup
Jeera: 1/2 teaspoon
Rai: 1/2 teaspoon
Heeng: A pinch
Salt: To Taste
Dhania Powder: 1 tablespoon
Chilli Powder: 1 tea spoon
Tumeric: A pinch
Cooking Oil: 1 table spoon
Juice of 1 lemon

Method:
1. Soak the moth overnight for about 8-10 hours. Then tie it in a wet cloth and let to sprout for a few hours.

2. In a pressure cooker, heat the oil. Add the rai, jeera, heeng and the sprouted moth.

3. Now add the salt, chilli powder, dhania powder and turmeric. Add a little water to mix the moth and the masalas well.

4. Shut the cooker and take a whistle. Serve the moth hot with a generous squeeze of lemon, chopped onion and coriander.