Moth beans are also known as matki, math, or moth dal. These are similar to whole green moong dal in terms of shape and size. But the color of matki is brownish yellow while moong beans are dark green.
❤️ You’ll Love This Moth Beans Recipe
Made in instant pot: If you’ve planned early and have soaked the beans in advance, this moth dal get ready in under 30 minutes in instant pot with rice (using the pot-in-pot method). So moth dal and rice both get ready at the same time. Healthy & comforting meal: This makes a cozy homestyle meal when served with piping hot rice with a side of papad, kachumber salad, or mango pickle. Freezer friendly: make a big batch of this matki recipe and freeze it in individual portions for later. You’ll need basic easy-to-find ingredients. These beans are spiced with basic spice powders and the gravy is made from Punjabi onion tomato masala (without garlic). It’s simple yet super delicious. Lunch box friendly: If you have any leftovers then packed in a lunch box with rice in a separate container. Alternately, this matki dal goes well with roti, or paratha as well.
🧾Ingredient Notes
Here is a pic of the ingredients you’ll need to make this moth beans recipe (aka matki or math recipe).
Moth beans: These dry beans are easily available in any Indian grocery store. Cumin seeds: They are added to the oil as tempering and it helps in easy digestion. Hing: Again it helps in easy digestion as beans are a little heavy to digest. Note: This moth beans recipe is made without garlic, so hing is added. If you’re using garlic then skip adding hing. Onion: I recommend using red onions for Indian cooking. Ginger, Green chili: I have crushed them together in a wet jar of my spice grinder. Instead, you can use ginger paste and finely chopped green chilies. If using garlic, then crush the garlic cloves along with ginger, and chili, or use garlic paste. Tomato: I recommend using Roma or Plum tomatoes for Indian cooking. Basic spices: You’ll need turmeric powder, red chili powder, coriander powder, and garam masala. Lime juice: It is a MUST. It will perk up the whole dish and tastes super delicious.
Soak Or No Soak Moth Beans?
I prefer to soak my beans for at least 2 hours to make them easy to digest. Plus, soaked beans require 8 mins cooking time in instant pot. This cooking time works for cooking rice together. However, you can skip soaking these beans if you’re in rush. Cooking time will vary slightly depending on whether you have soaked or not. I have mentioned both cook times below. You can’t cook rice together if using not-soaked beans as they need more time to cook and rice will get mushy.
👩🍳How To Cook Moth Beans In Instant Pot?
Rinse beans 2-3 times using regular tap water until the water is not cloudy anymore. Soak in enough water (2-3 inches above the beans) for 2-4 hours or overnight. Discard the soaking water and keep them ready.
Similarly, rinse the rice using water until the water is not cloudy anymore. Transfer to an instant pot insert (for PIP cooking). Add salt and water. Keep this container ready.
- Turn on the instant pot with saute mode on. Add oil, once the oil is hot add cumin seeds and let them sizzle a bit.
- Add hing.
- Immediately add onion and sprinkle a pinch of salt to speed up the cooking process.
- Mix and cook until onions turn soft and become light pink or translucent in color. 5, 6) Add crushed ginger and green chili. Mix and saute for 30-40 seconds or until the raw smell of ginger goes away. 7, 8) Add tomatoes and cook until tomatoes start to soften a bit.
- At this time turn off the saute mode. The remaining heat is enough to cook spices. Add remaining salt, turmeric powder, red chili powder, and coriander powder.
- Mix and saute for 1 minute. 11, 12) Add soaked, drained math beans and fresh water. Stir everything to mix.
- Place a tall trivet in the center. 14, 15) Place the rice container and cover it with a lid.
- Cover the instant pot with a lid and keep the valve in a sealing position.
Instant pot: Cook on manual (high pressure) for 8 minutes. Not-soaked beans: Manual 13-15 minutes. Stovetop Pressure cooker: 5-6 whistles on medium heat.
- Let the pressure go down by itself (NPR – natural pressure release). Once the pin drops, open the lid. Remove the rice container.
- Stir the beans to check the consistency. If needed add some hot water. 19, 20) Add garam masala and lime juice. Mix well. 21, 22) Add freshly chopped cilantro and it is ready to serve.
💭Expert Tips
Do not simmer after adding lemon juice to retain its flavor. So always add lemon juice at the end once the cooking is done. Always add garam masala after pressure cooking to retain its aroma and flavor. The water amount may vary depending on the moth dal consistency you prefer. The above measurements give medium-thick consistency. If you like it thin then add more water. It will thicken as it cools down so you may need to add a splash of water while reheating.
🥣 Storage Instructions
In the refrigerator, moth dal stays fresh for 3-4 days in an airtight container. In the freezer, it stays good for up to 3 months. I would recommend freezing in portions (individual or family-size serving portions) in freezer-safe containers. To thaw, keep them on a counter for a few hours or in the refrigerator overnight. Reheat in a saucepan on the stovetop until it starts simmering. You may need to add some water to adjust the consistency.
🍽 Serving Ideas
Meal Idea 1: Serve moth dal with rice. Have papad, kachumber salad, or sambharo and pickle on the side. Meal Idea 2: Serve with roti or paratha with a side of dry sabzi like aloo gobi, aloo shimla mirch, cluster beans recipe, etc. If so skip cooking rice using the PIP method.
Did you try this moth beans recipe? I’d love to hear about it! Leave a review in the comment section below.
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