Moth beans are yet another new legume in our kitchen. They are very tiny, and look something like small, brown mung beans. Moth beans cook really fast, are creamy in texture, and have a nutty flavor that paired really well with the sharp dressing.
- 200 g dried moth beans, soaked overnight
- 2 cloves garlic
- vegetable broth
- 1 bay leaf
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons fresh or frozen cilantro (coriander leaves), chopped
First, we soaked the moth beans overnight, and then cooked them in vegetable broth seasoned with a bay leaf and 2 cloves of garlic. We used our pressure cooker for cooking, and after only five minutes the beans were perfectly creamy for the purposes of this salad. If cooked in a regular cooking pot, they should be done in 20 minutes or so.
Now, we drained the beans, removed the bay leaf, and let them cool down a few minutes. Then I mixed the sauce and mixed it with the beans when they were still warm, let them cool to room temperature, and garnished with plenty of frozen cilantro.