Moth Bean Stew with Spinach – Pressure Cooker Recipe

Moth Beans with Spinach, via Eat the Vegan Rainbow

Beans come in many different shapes and sizes. Moth beans are probably the smallest bean variety I ever dealt with. But, their nutritional value and taste run large, so I hope you give them a try.

Enjoy!

Moth Bean Stew with Spinach – Pressure Cooker Recipe

What you’ll need:

1/2 yellow onion, diced
3 large carrots, washed, peeled and finely sliced
3 stalks celery, washed and finely sliced
2 cups moth beans, dry, rinsed (if you are using a pressure cooker you can skip pre-soaking; otherwise pre-soak for at least 6 hours, then drain and rinse before cooking)
1 lbs (454 g) spinach, fresh or frozen
4 cups water
1 tablespoon oil (canola, sunflower or similar)
1 tablespoon garlic powder
1 tablespoon dry mango powder, usually found in speciality stores or international food isle (or replace with a tablespoon of lime or lemon juice)
2 tablespoons garam masala (or cumin powder)
1/2 teaspoon of salt (or salt to taste)

What you’ll do:

Turn your electric pressure cooker to Sauté option. If you don’t have a pressure cooker or if your pressure cooker does not have this option, place a pan over medium high heat and sauté onions, celery and carrots for 5-10 minutes, until softened and slightly browned. If you are following oil-free diet, sauté on water. Otherwise, you can use a tablespoon of oil for this.
Next, add the beans, spinach and water. Close the pressure cooker and select Bean/Chili option. If you presoaked the beans, the cooking time will be about 15-20 minutes, if you skipped presoaking the cooking time will be about 30 minutes. If you don’t have a pressure cooker, you can continue to cook the beans on the stove top. It will take 1 hour or so, if working with presoaked bean.
After the pressure cooker cycle is done, let the pot depressurize, them open the lid and mix the beans. To the beans add the toasted spice mix.
To toast the spice mix, bring a frying pan over the high heat. Add the oil, then the spices (garam masala, dry mango powder, and garlic powder). Toast for 1-2 minutes, then add to the bean stew. Add the salt and mix well, to incorporate. Let the beans cool just slightly before serving. These beans are delicious with some rice or quinoa!