Matki Masala Recipe

Matki Masala
'Curried' Moth Beans
Submitted By: Taz


1 Cup Moth Beans (Matki) - picked and rinsed
1 Small Onion (Pyaz) - diced
3 Roma Tomatoes (Tamatar) - seeded and diced
3 Cloves Fresh Garlic (Leh-sun) - minced
2 Fresh Green Chiles (Hara Mirch) - seeded and minced
1 inch piece Fresh Ginger (Adrak) - grated into a paste
½ Cup Whole Milk (Doodh)
¼ Cup Fresh Coriander (Dhania Patta) - chopped
4 Tbs Ghee (Clarified Butter)
4 - 6 Curry Leaves (Kaddi Patta)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
½ tsp Coriander Seed (Dhania Saabut) - roasted and ground into a fine powder
½ tsp Cumin Seed (Jeera) - roasted and ground into a fine powder
½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Garam Masala
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste

  1. Place picked and rinsed Moth Beans in a large bowl and add enough water to submerge by at least 2 inches - Allow to soak at room temp for 4 to 6 hours
  2. After soaking, rinse Moth Beans and place in a medium pan with a tight fitting lid over medium-high heat along with 4 cups of water - Add turmeric powder and mix to combine
  3. Bring to a boil with lid on - Remove lid and allow to cook until soft (apx 15-30 minutes) stirring frequently - add water if necessary to keep from scorching or burning
  4. Heat ghee in a medium-large pan over medium-high heat
  5. Once ghee is hot, add asafoetida and fry for 30 seconds - Add garlic and sauté until just colored (apx 2 minutes) - Add ginger and onions
  6. Continue to sauté until onions soften (apx 4 minutes) - Add salt to taste and continue to sauté until onions turn golden brown
  7. Add curry leaves, ground coriander, ground cumin, red chile powder, and garam masala - Mix to combine and continue to sauté for 2 minutes
  8. Add dried fenugreek leaves, tomato, and green chile - Allow to cook until mixture is almost dry - Add Moth Beans along with remaining cooking liquid - Thoroughly combine and taste - Adjust seasoning as necessary
  9. Add milk and bring to a boil - allow to cook until thickened (dish should not be watery it should be the consistency of a stew)
  10. Serve hot along with Basmati rice and/or Naan

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