Moth Bean Recipe – Authentic Matki Stir-Fry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Moth Bean Recipe – Authentic Matki Stir-Fry with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful moth bean stir-fry (Matki chi usal, as my grandmother used to call it!). It’s a dish I first made when I was trying to incorporate more protein into my diet, and honestly, I was blown away by how delicious something so healthy could be. This isn’t just a recipe; it’s a little piece of my culinary heritage, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This moth bean stir-fry is a winner for so many reasons! It’s quick to make – ready in under 30 minutes. It’s packed with protein and fiber, making it a super satisfying meal. And the combination of earthy moth beans, fragrant spices, and sweet coconut is just divine. Seriously, your tastebuds will thank you.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup Moth beans (Matki) – about 170g
• 1 cup Grated coconut – about 100g
• ½ – ¾ teaspoon Asafoetida (Hing)
• Salt to taste
• 1 tablespoon Coconut oil
• 1 tablespoon Coconut oil (for tempering)
• ½ teaspoon Mustard seeds
• 2 teaspoons Ginger (chopped)
• 1 sprig Curry leaves
• 1 Dry red chili
• ½ – ¾ teaspoon Asafoetida (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Moth Beans (Matki): A Nutritional Powerhouse

Moth beans, or Matki, are a fantastic source of protein, fiber, and iron. They have a slightly earthy flavor that pairs beautifully with spices. You can usually find them in Indian grocery stores, sometimes labeled as “Turkish gram” or “dew bean.”

Asafoetida (Hing): The Flavorful Digestive Aid

Asafoetida, or hing, is a bit of an acquired taste – it has a pungent smell! But trust me, a little goes a long way. It adds a unique savory depth and is known for its digestive properties. If you’re new to hing, start with the smaller amount (½ teaspoon) and adjust to your liking.

Coconut Oil: Regional Variations & Health Benefits

Coconut oil is traditionally used in this recipe, especially in coastal regions of India. It adds a lovely aroma and subtle sweetness. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut flavor.

Mustard Seeds: The South Indian Staple

Mustard seeds are essential for tempering in South Indian cuisine. When heated, they pop and release a nutty, slightly spicy flavor. Make sure they’re fresh for the best pop!

Curry Leaves: Fresh vs. Dried – What’s Best?

Fresh curry leaves are always best! They have a vibrant aroma and flavor that dried leaves just can’t match. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a small pressure cooker, lightly roast the moth beans until aromatic. Be careful not to burn them!
2. Add 1 cup of water, ½ – ¾ teaspoon of asafoetida, and salt. Pressure cook for 5 whistles, then let the pressure release naturally. This usually takes about 10-15 minutes.
3. Once the pressure is released, drain any excess water from the cooked beans, but reserve about 2 tablespoons of the cooking liquid – it adds extra flavor and moisture.
4. Now for the tempering! Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the mustard seeds and let them pop.
5. Add the chopped ginger, curry leaves, and dry red chili. Sauté for about 30 seconds until fragrant. Then, add the remaining ½ – ¾ teaspoon of asafoetida.
6. Add the cooked moth beans and mix well, ensuring they’re coated in the tempering. Stir in the grated coconut and cook for another minute.
7. Finally, drizzle the remaining 1 tablespoon of coconut oil over the top, mix gently, and serve warm.

Expert Tips

• Don’t skip the pressure cooking! It’s the easiest way to cook moth beans. If you don’t have a pressure cooker, you can boil them until tender, but it will take much longer.
• Adjust the salt to your taste.
• For a richer flavor, you can add a squeeze of lime juice at the end.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it spicier, add another dry red chili or a pinch of cayenne pepper.
• Festival Adaptations (e.g., Janmashtami): My family loves to make this during Janmashtami as a simple, sattvic offering.

Serving Suggestions

This moth bean stir-fry is delicious on its own, or you can serve it with:

• Roti or chapati (Indian flatbread)
• Rice
• A side of yogurt (for a cooling contrast)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What are Moth Beans and where can I find them?

Moth beans, or Matki, are a type of legume popular in Indian cuisine. You can find them at Indian grocery stores or online.

Can I use pre-soaked moth beans to reduce cooking time?

Yes, soaking the moth beans for a few hours (or overnight) will definitely reduce the cooking time.

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

Asafoetida is a resin with a pungent smell used for flavoring. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

How can I adjust the level of spiciness in this recipe?

You can adjust the spiciness by adding more or fewer dry red chilies, or by adding a pinch of cayenne pepper.

Can this dish be made ahead of time?

You can cook the moth beans ahead of time and store them in the refrigerator. Then, just do the tempering and finish the dish when you’re ready to serve.

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!