Fast Curries
This Instant Pot Matki Dal – Moth Beans – Lentil Soup makes the perfect lazy weeknight dinner. Spicy, and full of Indian flavor this versatile, savory dal is very easy to make. Made with moth beans, and everyday ingredients, this is an affordable meal!
I love lentils and they have been a staple in my diet for years now. Low in calories and high in nutrition, lentils are a great source of protein.
What ingredients do I need to make Instant Pot Matki Dal – Moth Beans – Lentil Soup?
Oil, ghee, cumin seeds, asafoetida, onions, curry leaves, ginger garlic paste, serrano peppers, ground turmeric, Kashmiri chili powder, garam masala, ground cumin, ground coriander, salt, tomato, moth beans, water, and fresh cilantro leaves.
And, an Instant Pot of course.
What are moth beans and where can I find moth beans?
Moth Beans also known as moth lentils or matki are small brown beans with a yellow interior. They have a strong, earthy aroma and a rich nutty flavor when cooked.
You can find them in an Indian grocery store or on Amazon.
How do I make Instant Pot Matki Dal – Moth Beans – Lentil Soup?
Rinse the moth beans. Soak the moth beans overnight in 2 cups water. Then drain the water and give the lentils another quick rinse with fresh, cold water and you’re all set to cook.
Like most dal recipes, you’ll start by sautéing some cumin seeds with oil. In this instance we will add some ghee as well. When the seeds splutter, then add the asafoetida, onions, curry leaves, serrano peppers, and ginger garlic paste.
Next, let the onions turn golden. Keep stirring in order to prevent them from burning.
Once the onions are golden, add in salt, spices, and diced tomatoes. Let the tomatoes saute for about 2 minutes.
Finally, add in moth beans and water.
Close the lid and select manual/high pressure for 12 minutes. When done let the pressure release naturally for 5 minutes. Then quick release the pressure.
Finally, transfer the cooked dal to a serving bowl. Serve with steamed rice or naan.
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Potato Beans Bell Pepper -Instant Pot Aloo Beans Capsicum
Instant Pot Matki Dal – Moth Beans – Lentil Soup
Equipment
- Instant Pot
Ingredients
- 2 tbsp oil of choice
- 1 tbsp ghee (clarified butter)
- 1/2 tbsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1 onion (3/4 cup chopped)
- 8 curry leaves (kadi patta)
- 2 serrano peppers (hari mirch, small) (1 tsp chopped)
- 1 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
- 1 and 1/4 tsp salt
- 1 tsp ground turmeric (haldi)
- 1/2 tsp kashmiri chili powder
- 1/3 tsp garam masala
- 3/4 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 1 tomato (3/4 cup chopped)
- 1 cup moth beans
(soaked overnight in 2 cups water) - 2 cups water (for cooking)
- 1/4 cup cilantro leaves (fresh and finely chopped)
Instructions
Prep
- Rinse the moth beans. Soak the moth beans overnight in 2 cups water. Then drain the water and give the lentils another quick rinse with fresh, cold water and you're all set to cook.
- Chop the onions, cilantro, serrano peppers and tomatoes finely.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil and ghee. When the oil is hot add cumin seeds. When the seeds splutter, then add the asafoetida, onions, curry leaves, serrano peppers, and ginger garlic paste.
- Let the onions turn golden. Keep stirring in order to prevent them from burning. Once the onions are golden, add in salt, ground turmeric, Kashmiri chili powder, garam masala, ground cumin, ground coriander, and tomatoes. Let the tomatoes saute for about 2 minutes.
- Finally, add in moth beans and 2 cups water.
- Close the lid and select manual/high pressure for 12 minutes. When done let the pressure release naturally for 5 minutes. Then quick release the pressure.
Notes
- On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5
- If you cannot handle heat, I would recommend reducing the Serrano peppers.
