"With a little bit of prep and pre planning this can be a delicious and heathy salad, great to eat for lunch or dinner or packed to take the next day."
Moth Beans Salad (Matki)
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Prep time: 5mins
Cook time: 50mins
Serves or Makes: 2-3
Recipe Card
ingredients
- 1 cup boiled moth beans *
- 4 large leaves romaine lettuce
- salt
- 2 teaspoon turmeric
- 1 small chopped white onion
- 1 medium chopped tomato
- 2 tablespoon avocado oil
- 2 teaspoon crushed black pepper
- 3 cloves finely chopped garlic
- 4 tablespoon crumbled feta cheese
- 2 tablespoon grated to serve fresh parmesan
- 3 tablespoon lemon juice
- 2 tablespoon finely chopped fresh basil
Method
Step 1
To make the dressing, put garlic, avocado oil, black pepper, salt, lemon juice and feta cheese in a bowl. Stir to combine.
Step 2
Place 3-4 leaves of lettuce on the bottom of a large bowl and top with the following: cooked lentils, onion, tomato. Pour dressing on top. Garnish with Parmesan.
Step 3
NOTES: *Soak moth beans overnight or at least 4 hours in 3 cups of water. Drain the water and boil the beans with salt, turmeric and 2 cups of water for 50 mins. If using a pressure cooker cook for 6 whistles. The water should have absorbed into the lentils so there should be no extra water left in the cooker. This procedure can also be done a day ahead.
Step 4
**I’ve used pre washed romaine lettuce but any variety can be used. Dry moth beans are readily available in Indian groceries through out the US.