MOTH KI CHAAT (Delhi style)

MOTH KI CHAAT (Delhi style)

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Moth beans, Turkish Gram  or Matki as it is called in Marathi, is a very healthy bean, it looks similar to green moong beans but the colour of moth beans are brown and not green as that of moong beans, so don’t get confused with these two. It’s full with the goodness of  protein, fiber, iron and calcium. These moth beans are  commonly used in Maharashtrian cuisine  and the famous of all is missal pav made of these moth beans.

When we were staying in Delhi  and would go with mommy dear for a shopping spree  in the old markets of karol bagh, or chandni chowk we would always try different yummy street food there and believe me the chats of Delhi and U.P.  are the best chats I have ever tasted. I can’t find that taste anywhere. This moth ki chaat is one of them  and  along with the chatpata flavour of chat it has the goodness of  the  wonderful moth beans, this is again a wonderful example of:  Health  Bhi,  Swaad  Bhi.

This is my take on the dish as I remember the taste of my childhood. Do try and tell me how you liked it, would love to hear your feedback.

MOTH KI CHAAT 2RECIPE FOR MOTH KI CHAAT :

Ingredients:

  • 1 cup – soaked and boiled Moth or Matki (Turkish gram), (soaked overnight and then boiled with salt and turmeric, if the pulses are sprouted after soaking they become more healthy but if you don’t have time you can use it as it is)
  • 1 medium – Onion chopped
  • 1 medium – Cucumber chopped
  • 1 medium – Tomatoe chopped
  • 1 medium – Potato boiled cubed
  • 2 tbsp – Coriander leaves chopped
  • 1 tsp – Green chillies.

image of moth ki chaat Ingredients for tadka (tempering):

  • 1tsp – Oil
  • ½ tsp – Mustard  seeds
  • ½ tsp – Jeera seeds (cumin)
  • A pinch of Hing (Asafoetida)
  • Green chilles chopped.

image of moth ki chaat Other ingredients :

  • Tamarind chutney to taste
  • Green coriander chutney to taste
  • ½ tsp – Roasted Jeera powder (Cumin)
  • ½ tsp – Chilly powder
  • ¼ th tsp – Black salt
  • ½ tsp – Chat masala
  • 1 tsp – Lemon juice
  • Nylon sev for garnish (Optional)

image of moth ki chaat METHOD :

  1. Boil the overnight-soaked moth with salt and turmeric till they are just boiled but not mushy — preferably boil it in a pan covered than in a cooker. Drain the water and keep aside. (Do not throw away the drained water, use it to knead chapatti doughs or making dals, subzis, or soups as it’s a very healthy water full of vitamins and minerals).
  2. Now heat a pan, add oil and cumin and mustard seeds. Let it splutter then add the green chillies chopped and the boiled and cubed potatoes, fry for some time, add in the boiled Moth beans, now add salt, chilli powder, roasted cumin powder, chat masala, black salt , and fry. At last switch off the flame and add lemon juice.
  3. Let the temperature of the mixture reduce a bit it should be just warm then add to it chopped onions, cucumber, tomatoes, coriander leaves chopped green chillies, along with some tamarind chutney and green coriander chutney, give it a good toss and taste it to adjust the seasonings.
  4. Serve in donas or bowls topped with nylon sev and additional sprinkle of red chilly powder and chat masala, and enjoy the tangy and healthy moth ki chaat.

image of moth ki chaat

MOTH KI CHAAT (Delhi style)
 
Author:
Recipe type: Healthy Affairs, Street affairs, Veg
Cuisine: Indian
Ingredients
  • 1 cup – soaked and boiled Moth or Matki (Turkish gram), (soaked overnight and then boiled with salt and turmeric, if the pulses are sprouted after soaking they become more healthy but if you don’t have time you can use it as it is)
  • 1 medium – Onion chopped
  • 1 medium – Cucumber chopped
  • 1 medium – Tomatoe chopped
  • 1 medium – Potato boiled cubed
  • 2 tbsp – Coriander leaves chopped
  • 1 tsp – Green chillies
Ingredients for tadka (tempering):
  • 1tsp – Oil
  • ½ tsp – Mustard seeds
  • ½ tsp – Jeera seeds (cumin)
  • A pinch of Hing (Asafoetida)
  • Green chilles chopped
Other ingredients :
  • Tamarind chutney to taste
  • Green coriander chutney to taste
  • ½ tsp – Roasted Jeera powder (Cumin)
  • ½ tsp – Chilly powder
  • ¼ th tsp – Black salt
  • ½ tsp – Chat masala
  • 1 tsp – Lemon juice
  • Nylon sev for garnish (Optional)
Instructions
  1. Boil the overnight-soaked moth with salt and turmeric till they are just boiled but not mushy — preferably boil it in a pan covered than in a cooker. Drain the water and keep aside. (Do not throw away the drained water, use it to knead chapatti doughs or making dals, subzis, or soups as it’s a very healthy water full of vitamins and minerals).
  2. Now heat a pan, add oil and cumin and mustard seeds. Let it splutter then add the green chillies chopped and the boiled and cubed potatoes, fry for some time, add in the boiled Moth beans, now add salt, chilli powder, roasted cumin powder, chat masala, black salt , and fry. At last switch off the flame and add lemon juice.
  3. Let the temperature of the mixture reduce a bit it should be just warm then add to it chopped onions, cucumber, tomatoes, coriander leaves chopped green chillies, along with some tamarind chutney, and green coriander chutney, give it a good toss and taste it to adjust the seasonings.
  4. Serve in donas or bowls topped with nylon sev and additional sprinkle of red chilly powder and chat masala, and enjoy the tangy and healthy moth ki chaat.
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