About 20 years ago I was exposed to crop simulation modeling. I was instantly hooked. Over the next few years I worked intensely on simulating the effect of water stress on peanuts and other legumes. I’ve remained a sucker for drought-tolerant pulses ever since.

I recently ran into moth beans (Vigna aconitifolia, pronounced “moad”) at a great Indian grocery store in St. Louis. I learned that they are highly drought-tolerant, and couldn’t resist the urge to buy some and cook them. I found several recipes online; what follows was taken from HERE, where there are step-by-step instructions with pictures.

The results are great: moth beans have a nutty flavor and a fun (rather firm) texture. It was interesting to sprout the beans ahead of cooking them. It took about a day and a half for mine to start sprouting (I bundled the soaked beans in cheesecloth and hung the bundle from the pot rack over our kitchen counter)

Ingredients

• Moth beans (matki): ½ cup
• Oil: 1 tablespoon
• Cumin seeds: 1 teaspoon
• Onion: ⅓ cup, chopped
• Green chilies: 1, finely chopped
• Tomato: ½ cup, chopped
• Coriander powder: ½ teaspoon
• Cumin powder: 1 teaspoon
• Turmeric powder: ¼ teaspoon
• Red chili powder: 1 teaspoon
• Water: 1 ¼ cups
• Lemon juice: 1 ½ teaspoons
• Cilantro or coriander leaves: few, finely chopped

Procedure

1. Wash the beans under running cold water until the water runs clear.
2.  Soak the beans in water for at least 4 hours, preferably overnight. Discard the water and keep the drained beans aside.
3. Alternatively, sprout the beans after soaking them (keeping them in a well-ventilated bundle at room temperature for about 36 hours, and misting or wetting them when they dry out.)
4. Heat the oil in a pressure cooker (alternatively a conventional pot such as an enameled Dutch oven) on medium heat.
5. Once the oil is hot, add the cumin seeds and let them sizzle.
6. Add the onion and green chili plus a little salt. Sauté until the onions get translucent.
7. Mix in the tomatoes; add all the dry spices and remaining salt. Sauté for a minute.
8. Add drained beans and the water. Cover the pressure cooker and let it whistle 5-6 times on medium heat. (Alternatively, boil in a Dutch oven for about an hour.)
9. Turn off the stove and let the pressure reduce by itself.
10. Open the lid, add lemon juice and cilantro.
11. Mix well and serve (e.g., on white rice).

A pot of moth beans (recipe quadrupled–you can never have too much of these!)