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matki dal recipe
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Soaking time10 hours
Course: Side Dish
Cuisine: Indian


  • 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


  • 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.



  • 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.