Don'nt they look like some brown pearls??? Yeah, they are!!! I mean they are so precious in food world not though in pearls :-)) Thease, beans we found in indian grocery, where we were actually searching for alasandalu (black eyed beans). I bought them with out knowing anything about. Then after seeing the name Moth Beans on the packet, I started searching on the net for information. Then I found some sites, stating they are called Mat or Matki in maharashtra and are used to make sav or chaat or curry. They were in my store for long long time untouched. When I was lack of vegetables except onions and tomatoes in my store, I took them and made some dry curry, finally. And ask what? ...the end result was very good, more than I expected. And yesterday, when I was going through Vaishali's Blog, I found matki farasbee bhaji, which is combo of beans and moth sprouts. You can check the recipe..its very intresting and Iam going to try this next time with moth beans. So some how I made a curry with thease beans using my regular masala ingredients. Hope you will like it:-)) Here I go....

Ingredients:
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1 cup moth beans (soaked overnight in water)
2 medium sized tomatoes (chopped finely or sliced into thin pieces)
1 medium onion (cut into thin slices)
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp coriander powder
1/2 tsp garam masala powder (optional)
1 tsp lemon juice
oil for cooking( as required)
salt as per taste

Method:
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1. Wash moth beans soaked overnight , drain and keep aside.
2. Heat oil in a wide pan, fry onion till light brown. Add ginger and garlic paste, fry for 1 more min.
3. Add all other spices and fry for 2 min.
4. Now add moth beans and little water. Mix all other spices and salt with moth beans and close the lid. Allow to cook for 3 to 4 min on medium heat.
5. Now add tomatoes ( can reduce to 1 tomato, if you want less gravy or like to eat as a chaat). Mix all other ingredients with tomatoes and allow to cook for 2 to 3 minutes. Once you see the gravy become thick or there is no water, remove for the heat.
6. Add lemon juice , just before removing from the heat.

Note: Serve with hot chapathis or pulkhas. If you are serving, some time later, then can be served as a chaat with cut onions, fresh coriender and cut lemon pieces as desired. I liked this dish in both ways.