Matki Dal, how to prepare Tamilnadu style Moth beans curry by following simple steps. Moth beans is also know as thattai payiru. My in laws grow thattai payiru sometimes in the farm along with other crops. So I usually use them to prepare adai or seiva meen kuzhambu or simple village style dal.
My mil break the beans in stone grinder or ammikallu and then cook it over stovetop. But I blend it in mixer for few pulses and then pressure cook to reduce the cooking time. Always roast the beans and then cook it in whichever method suits you. We usually serve this with cooked rice. I have seen punjabi style Moth beans version to be served with roti or rice.
Some of the recipes which you might be interested, Moong Dal Vada, Egg Masoor Dal Curry, Phalguni Dal Recipe, Whole Urad Dal Tadka and Murgh Channa Dal Recipe. If you try any of my recipes, then do share your feedback with us.
Moth Beans Curry
- ¾ cup moth beans / thattai payiru
- 1 onion
- 1 tbsp chopped garlic
- ¼ tsp turmeric powder
- 1 tsp cumin seeds
- Salt to taste
- 1 dry red chili
- Please check the instructions below.
How to prepare Sabut Matki Dal
- Dry roast moth beans for few minutes and allow to cool. Grind it in a mixer to just one pulse. Do not blend for long. Pressure cook moth beans with enough water for 18-20 whistles. Remove from the heat and mash the dal.
- Heat 2 tsp oil in a kadai. Temper mustard seeds, cumin seeds and curry leaves. Add chopped onion, garlic and broken red chilies. Sauté a while. Add mashed dal, hing and salt to taste. Mix well everything. Add enough water and let it cook for 8-10 minutes. Serve warm with rice.