Recipe for Matki Dal (Moth Beans)
Moth beans or Matki Dal is commonly eaten in many parts of India. Some sprout these beans, some cook it like any other dal to be served with rice, and some cook it dry and eat it like a snack. These beans are commonly used in popular Indian recipes like Matki Dal, Maharashtrian Usal and fried Namkeens and south Indian Sundal.
These are high in fibre and proteins and hence, a great source of nutrition for vegetarians.
Today, the recipe I am sharing is a simple recipe that I follow at home. I usually serve it with rice and salad. So let us start.
Ingredients needed for Matki Dal ( Moth Beans):
- Moth Beans: 1 cup; soaked overnight in 2 cups of water.
- Ghee: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Asafoetida: 1/4 teaspoon
- Green Chilies: 2; finely chopped
- Curry Leaves: 4-5
- Ginger: 1 teaspoon; finely chopped
- Garlic: 1 teaspoon; finely chopped
- Onion: 1; medium-sized; finely chopped
- Tomato: 1 ; medium-sized; finely chopped
- Turmeric Powder: 1 teaspoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Coriander Powder: 3/4 tablespoon
- Kasuri Methi ( Dry Fenugreek Leaves): 1 tablespoon
- Salt: 1 1/2 teaspoons, or as per taste
- Garam Masala: 1/2 teaspoon
- Fresh Coriander Leaves: 1 tablespoon, finely chopped
- Water: for soaking and cooking the moth beans and adjusting the consistency of the curry
Method for making Matki Dal ( Moth Beans):
- Cook the soaked moth beans in a pressure cooker with 1/2 teaspoon of turmeric powder.
- Heat ghee in a pan. Add cumin seeds and asafoetida. On medium heat, fry for 5-8 seconds.
- Add green chillies and curry leaves. Fry for another 10 seconds.
- Now add ginger and garlic. Fry for another 30 seconds.
- Add onions and fry till they turn translucent.
- Add tomatoes.
- Add turmeric powder, red chilli powder, salt, and dry fenugreek leaves. Lower the heat, cover with a lid and fry till the tomatoes turn mushy.
- Now add the cooked moth beans to the pan. Mix well. Add garam masala and boil on high heat for 5-8 minutes.
- Take it off and garnish it with fresh coriander leaves.
Matki dal pairs well with steamed rice and salad.
The salad I have shown is a simple and delicious radish and peanut salad. It is called Mooli Ka Salad.
Check out the recipe for Mooli Ka Salad here.
Check out other recipes from my kitchen here.
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Recipe for Matki Dal (Moth Beans)
Equipment
- Pressure Cooker
- Pan
Ingredients
Ingredients needed for Matki Dal ( Moth Bean) Curry
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- ¼ teaspoon Asafoetida
- 2 Finely Chopped Green Chilies
- 4-5 Curry Leaves
- 1 tsp Finely Chopped Ginger
- 1 tsp Finely Chopped Garlic
- 1 Finely Chopped Onion
- 1 Finely Chopped Tomato
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- ¾ tbsp Coriander Powder
- 1 tbsp Kasuri Methi ( Dry Fenugreek Leaves)
- 1 ½ tsp Salt
- ½ tsp Garam Masala
- 1 tbsp Chopped Fresh Coriander Leaves
- Water; for soaking and cooking the moth beans and adjusting the consistency of the curry
Instructions
- Cook the soaked moth beans in a pressure cooker with 1/2 teaspoon of turmeric powder.
- Heat ghee in pan. Add cumin seeds and asafoetida. On medium heat, fry for 5-8 seconds.
- Add green chillies and curry leaves. Fry for another 10 seconds.
- Now add ginger and garlic. Fry for another 30 seconds.
- Add onions and fry till they turn translucent.
- Add tomatoes.
- Add turmeric powder, red chilli powder, salt, and dry fenugreek leaves. Lower the heat, cover with a lid and fry till the tomatoes turn mushy.
- Now add the cooked moth beans to the pan. Mix well. Add garam masala and boil on high heat for 5-8 minutes.
- Take it off and garnish with fresh coriander leaves. Serve
