Matki dal recipe, Moth bean curry
Matki dal is an easy and nutritious curry made with protein rich moth bean. A simple and easy curry in onion tomato base.
Ingredients
- ½ cup Moth beans Soaked overnight or sprouted (see above for method)
- 1 Onion finely chopped
- 2 Tomato pureed
- 2 teaspoon Ginger garlic paste
- 1 Green chilli finely chopped
- ½ teaspoon Jaggery
- Salt
- Spice powders
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchoor powder
- ½ teaspoon Cumin seeds powder Roasted cumin seeds powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Asafoetida
- 3 tablespoon Oil
- 1 teaspoon Cumin seeds
Instructions
- Take moth beans and wash it firstly. Add enough water and soak overnight.
- You can alternately sprout as I did for more nutritional value. (Refer above for sprouting process)
- Drain water and keep the dal ready.
- Take a small pressure cooker, temper with cumin seeds.
- After that, add asafoetida and chopped green chilli.
- Then add onion and saute till transparent.
- After that, add ginger garlic paste and fry for a minute.
- In goes tomato puree, followed by spice powders.1 teaspoon Red chilli powder, ½ teaspoon Cumin seeds powder, ¼ teaspoon Turmeric, 1 teaspoon Garam masala
- Mix well and continue cooking for 5 minutes or until oil separates. It may splutter so, you can partially cover. Stir occasionally to avoid burning.
- Now add moth beans, 1 & ½ cups water, salt, amchoor powder, jaggery and mix well.
- Pressure cook for 2 whistles in medium flame. If sprouts 2 whistles is enough, if just overnight soaked bean, cook furthermore for total 4 whistles.
- Once pressure is released naturally, open the lid and mix, mash some dal for creamy texture.
- At this stage you can add cream for rich results, refer under 'Variations' for ideas.
- Simmer for 2 minutes and adjust water if needed. It won't take much water, so add carefully.
- Switch off the flame, add lemon juice finally and mix well.
Video
Notes
- While cooking dal, use less water and once pressure cooked, mash it for a homogenous texture. Sprouts gets cooked easily and gets digested easily as well. If just overnight soaked dal, give couple of more whistles.
- Since matki dal can be bland easily, add lots of spices and tangy ingredients to balance the taste.
- Use cooking cream and butter at end for creamy variation.