instant pot matki dal

Instant Pot Matki Dal – Moth Beans – Lentil Soup

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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.

instant pot matki dal

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. 

matki dal soaked and washed

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.

saute onions ginger garlic and green chili

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.

add tomatoes

Finally, add in moth beans and water.

adding moth beans

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.

Transfer the cooked dal to a serving bowl. Serve with steamed rice or naan.

transfer matki dal to serving bowl

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

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Instant Pot Matki Dal – Moth Beans – Lentil Soup

This weeknight 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!
Prep Time8 hrs
Cook Time45 mins
Total Time8 hrs 45 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Easy Instant Pot Dalia, Easy Lentil Soup, Instant Pot Lentil Soup, Instant Pot Matki Dal, Instant Pot Moth Bean, Instant Pot Moth Dal, Moth Bean Lentil, Moth Dal
Servings: 6

Equipment

  • Instant Pot

Ingredients

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.
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