Moth Beans Recipe (Matki Curry Recipe)

If you’ve ever had the pleasure of trying moth beans, you know how flavorful and hearty this dish can be. 

Packed with ripe tomatoes, tender onions, and protein-rich moth beans, this dal is a delicious and nutritious staple in Indian cooking. It’s not just tasty—it’s also one of the healthiest vegetarian dishes you can make.

This recipe is loaded with protein, vitamins, and minerals, making it perfect for lunch or dinner. 

Plus, it’s versatile enough to serve on its own or as part of a larger meal. Whether you’ve enjoyed moth beans in a restaurant and want to recreate the magic at home or you’re trying it for the first time, this recipe will guide you step-by-step.

Let’s dive in and learn how to make the best moth bean dal!

What Are Moth Beans?

Before we jump into the recipe, let’s explore what moth beans are. Moth beans, also known as matki, are small, reddish-brown legumes commonly used in South Indian cooking. They’re incredibly high in protein, calcium, and phosphorus, making them a nutritional powerhouse.

These legumes are known for their distinct hearty flavor and slightly creamy texture when cooked. Beyond being delicious, moth beans come with a host of health benefits:

• They strengthen bones thanks to their calcium and phosphorus content.
• They help regulate bowel function and reduce stress, partially due to their zinc content.

For the best flavor and texture, it’s recommended to soak moth beans before cooking. This step ensures a tender, creamy consistency that enhances the dish.

How to Soak Your Moth Beans

Soaking is a crucial step in preparing moth beans, as it softens the legumes, enhances their flavor, and reduces cooking time. There are two methods for soaking moth beans, each yielding slightly different results.

Soaking with Baking Soda

For the creamiest, softest texture, soak the moth beans in a bowl of water with one tablespoon of baking soda. Ensure the water covers the beans by about three inches.

Leave them to soak for at least four hours, or overnight for best results. This method gives the beans a texture that’s almost mushy, perfect for rich dals.

Soaking with Salt

If you prefer beans with a bit more firmness, soak them in water with one tablespoon of salt. 

Again, cover the beans with three inches of water and leave them overnight. This method not only softens the beans but also infuses them with subtle seasoning.

Both methods prepare the beans for cooking, so choose based on your preferred texture.

Making This Moth Beans Recipe

Here’s everything you need to create this hearty and flavorful dish.

Ingredients

• 1 cup moth beans, soaked
• 1 cup basmati rice
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 1 cup red onion, finely chopped
• 1 inch ginger, grated or 1 tablespoon ginger paste
• 1 green chili, finely chopped
• 1 cup tomatoes, chopped
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• ½ teaspoon salt, or to taste
• 1 cup water
• 3 teaspoons lime juice
• 2 tablespoons cilantro, chopped
• Optional: ½ teaspoon garam masala

Method

Step 1: Sauté the Aromatics

Turn on your Instant Pot to SAUTÉ mode. Add the oil, cumin seeds, and hing. Let the cumin seeds sizzle for about 30 seconds, releasing their aroma. Add the chopped onions and a pinch of salt. Sauté until the onions turn translucent and soft, about 3–4 minutes.

Step 2: Add Ginger and Chili

Stir in the grated ginger and finely chopped green chili. Cook for about 40 seconds, letting the flavors infuse into the onions.

Step 3: Add Tomatoes and Spices

Add the chopped tomatoes to the pot and cook until they release their juices and soften about 2–3 minutes. Then, mix in the turmeric, coriander powder, and chili powder. Stir well to coat the mixture evenly with the spices.

Step 4: Add Moth Beans and Cook

Drain the soaked moth beans and add them to the pot. Stir everything together, ensuring the beans are well coated with the spiced tomato mixture.

Place a trivet in the pot and set a container with rinsed basmati rice on top. Add water to the pot (about 1 cup) and cook on HIGH PRESSURE for 8 minutes. If you didn’t soak the beans, increase the cooking time to 16 minutes.

Let the pressure release naturally for about 10 minutes before manually releasing any remaining pressure.

Step 5: Finish with Lime and Cilantro

Once the pressure is released, remove the rice container and stir the moth beans. Add a splash of water if the dal is too thick, then mix in the lime juice, chopped cilantro, and garam masala (if using). Stir until everything is well combined.

Step 6: Serve

Serve the moth bean dal hot with the basmati rice. Enjoy it as a standalone meal or pair it with Indian bread like naan or paratha for a comforting, hearty dish.

Tips for Making the Perfect Chickpea Coconut Curry

To ensure your curry turns out perfectly every time, keep these tips in mind:

• Choose the Best Coconut Milk: Use high-quality, full-fat coconut milk for a rich, creamy texture. Light coconut milk can make the curry thinner and less flavorful.
• Don’t Skip Simmering: Let the curry simmer on low heat for 10–15 minutes. This step allows the spices to blend beautifully and enhances the depth of flavor.
• Taste as You Go: Everyone has different preferences for spice and seasoning. Adjust the salt, chili, and other spices to suit your taste while cooking.
• Thicken the Curry if Needed: If your curry is too thin, mash a few chickpeas with the back of a spoon to thicken it naturally.
• Avoid Instant Pot Burn Notices: When using an Instant Pot, deglaze the pot after sautéing by adding a splash of liquid and scraping the bottom to remove stuck bits. This prevents burning and ensures a smooth cooking process.

Ways to Customize Your Curry

One of the best things about this chickpea coconut curry is its versatility. Here are some ideas to tailor it to your tastes:

• Add Vegetables: Boost the nutrition and variety by adding vegetables like kale, spinach, broccoli, peas, or diced carrots. They cook beautifully in the creamy sauce.
• Try Different Proteins: If you want to mix it up, swap chickpeas for tofu, paneer, or even roasted cauliflower for a unique twist.
• Adjust the Spice Level: Prefer a milder curry? Use less chili powder or substitute with mild curry powder. If you like it spicier, add more chili or a pinch of cayenne pepper.

How to Store Your Moth Beans Dal

If you have leftovers, this dal stores well and can be enjoyed later. Here’s how:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portioned, airtight containers for up to 3 months.

To reheat, let frozen dal thaw overnight in the fridge, then warm it on the stovetop or in the microwave until piping hot.

Final Thoughts

This moth beans recipe is a simple, flavorful, and nutritious dal that’s perfect for meal prep or feeding a crowd. Soaking the beans is a key step to achieving the best texture, and the blend of spices makes it a dish you’ll want to make again and again.

Whether you’re serving it with rice or bread, this dal is sure to impress family and guests alike. We hope this recipe inspires you to try cooking moth beans at home. Enjoy!