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!

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Prep Time 8

Cook Time 45

Total Time 8 45

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

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)

Equipment

Instant Pot

Method

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.