Kokum Moth Chi Dal (Creamy Moth Beans with Coconut Milk)

This is a nice accompaniment curry that isn't too hard to make.

Kokum Moth Chi Dal

660 Curries by Raghavan Iyer (p. 407)

Ingredients

• 1 cup whole moth beans
• ¼ tsp ground turmeric
• 4 pieces dried black kokum, ~2"×1"
• 2 tbsp ghee
• 2 tsp cumin seeds
• 8-10 fresh green Thai chiles, thinly sliced
• 4 large cloves garlic, finely chopped
• 1 large tomato, cored and finely chopped
• 1 C coconut milk
• ¾ tsp salt
• 10-12 curry leaves

Directions

1. Rinse the beans until the water runs clear; drain.
2. Put the beans in the pressure cooker, along with 3 C water, and bring to a boil, uncovered. Skim off and discard foam.
3. Stir in turmeric and kokum. Seal pressure cooker and cook for 10 minutes on high pressure, then let the pressure release naturally.
4. Heat ghee in a medium skillet over medium-high heat.
5. Add cumin and cook until it sizzles and turns reddish-brown, ~10 seconds.
6. Add chiles and garlic and stir-fry until garlic is lightly browned, ~1-2 minutes.
7. Add the tomato, coconut milk, salt, and curry leaves. Reduce heat to medium and simmer, uncovered, until the tomatoes appear saucelike but still slightly chunky.
8. Stir the sauce into the cooked beans. Bring to a simmer over medium heat cook, uncovered, until the curry thickens, ~10 minutes.
9. Remove the kokum before serving.