Moth Bean Recipe – Authentic Indian Matki Curry with Jaggery & Spice

Last Updated on 2 months by Neha Deshmukh

Moth Bean Recipe – Authentic Indian Matki Curry with Jaggery & Spice

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Matki Curry, made with moth beans. This isn’t just any curry; it’s a taste of home, packed with goodness and a beautiful balance of sweet, tangy, and spicy flavors. I remember my grandmother making this for me when I was little, and I’ve been tweaking and perfecting it ever since. It’s surprisingly easy to make, and I promise, it’s worth the effort!

Why You’ll Love This Recipe

This Matki Curry (or Moth Bean Curry) is a real winner for a few reasons. It’s incredibly nutritious, packed with protein and fiber. It’s also wonderfully flavorful – the jaggery adds a subtle sweetness that complements the spices beautifully. Plus, it’s a fantastic way to explore a lesser-known but incredibly delicious Indian bean. It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious Matki Curry:

• 0.5 cup Moth beans (Matki)
• 1 Onion
• 2 Tomatoes
• 2 teaspoon Ginger garlic paste
• 1 Green chilli
• 0.5 teaspoon Jaggery
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala
• 1 teaspoon Amchoor powder (dry mango powder)
• 0.5 teaspoon Cumin seeds powder
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida (Hing)
• 3 tablespoon Oil
• 1 teaspoon Cumin seeds

Ingredient Notes

Let’s talk about these ingredients for a minute!

• Moth Beans (Matki): These little beans are nutritional powerhouses! They’re an excellent source of protein, fiber, and iron. You can find them at Indian grocery stores, or sometimes online.
• Soaked vs. Sprouted: Traditionally, this curry is made with either soaked or sprouted moth beans. Soaking overnight softens them, while sprouting enhances their nutritional value and gives a slightly sweeter taste. I often sprout mine for an extra boost!
• Jaggery: Don’t skip the jaggery! It’s unrefined cane sugar and adds a lovely depth of flavor, balancing the spice and tanginess. You can substitute with brown sugar in a pinch, but jaggery is really the star here.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds an incredible savory depth to Indian dishes. It’s known for aiding digestion too! If you can’t find it, a tiny pinch of garlic powder can be a substitute, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak or Sprout: Start by soaking the moth beans overnight, or sprout them for 2-3 days for maximum nutrition.
2. Temper the Spices: Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds, then add the asafoetida and green chilli.
3. Sauté the Aromatics: Add the chopped onion and sauté until translucent. Then, stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Base: Add the chopped tomatoes and cook until they soften. Now, add the red chilli powder, cumin powder, turmeric powder, and garam masala. Cook for a few minutes, stirring constantly, until the oil starts to separate from the spices. This is key for a flavorful curry!
5. Combine & Pressure Cook: Add the soaked or sprouted moth beans, water (about 2-3 cups – enough to cover the beans), salt, amchoor powder, and jaggery. Give everything a good mix.
6. Pressure Cook: Close the pressure cooker lid and cook for 2-4 whistles, depending on how soft you like your beans. I usually go for 3 whistles.
7. Mash & Finish: Once the pressure has released, carefully open the cooker. Gently mash the curry partially with the back of a spoon for a creamier texture. At this point, you can stir in a tablespoon of cream or butter if you like – it adds a lovely richness!
8. Final Touches: Finish with a squeeze of lemon juice. Taste and adjust the seasoning, adding more salt or amchoor powder if needed. Adjust the consistency with a little water if it’s too thick.

Serve hot with rice or roti!

Expert Tips

Want to make this Matki Curry perfect? Here are a few tips:

• Consistency is Key: If you prefer a thicker curry, mash more of the beans. For a thinner curry, add a little more water.
• Spice it Up (or Down): Adjust the amount of red chilli powder to your liking. Start with less and add more if you prefer a spicier curry.
• Cooking Time: The cooking time will vary depending on the freshness of the beans and your pressure cooker. Check the beans after 2 whistles and add more time if needed. You want them to be tender but not mushy.

Variations

• Vegan Adaptation: Simply skip the cream or butter at the end. The curry is delicious without it!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon.
  • Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: While not tied to a specific festival, this curry is often made during cooler months as a warming and comforting meal.

Serving Suggestions

This Matki Curry is incredibly versatile!

• It pairs beautifully with steamed rice – a classic combination.
• Serve it with roti or paratha for a more substantial meal.
• A side of plain yogurt or a simple onion-cucumber raita can help balance the spice.
• Papadums are always a welcome addition to any Indian meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

1. What are moth beans and where can I find them?

Moth beans, also known as Matki, are small, dark-colored beans commonly used in Indian cuisine. You can find them at Indian grocery stores or online retailers.

2. Can I use sprouted moth beans instead of soaked ones? What’s the difference?

Yes, absolutely! Sprouted beans are more nutritious and have a slightly sweeter flavor. Soaking softens them, while sprouting takes it a step further, activating enzymes and making them easier to digest.

3. How can I adjust the sourness of the curry?

The amchoor powder provides the sourness. If you prefer a less tangy curry, use less amchoor powder. If you want it more sour, add a little more!

4. What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique savory flavor to Indian dishes. It can be tricky to find, but a tiny pinch of garlic powder can be used as a substitute, though it won’t have the same depth of flavor.

5. Can this curry be made ahead of time?

Yes! This curry actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator.

6. How do I prevent the curry from becoming too watery?

Make sure you don’t add too much water when pressure cooking. Also, avoid overcooking the beans, as they can become mushy and release excess liquid.

Enjoy this delicious and authentic Matki Curry! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!