Welcome to the best Matki Chi Dal Amti recipe guide! If you love traditional Maharashtrian cuisine, this rich and comforting moth bean dal is a must-try. Matki (moth beans) is a highly nutritious legume, and when cooked into an “Amti” (a Maharashtrian-style curry), it brings a burst of rustic, earthy flavours to your dinner table.
In this easy Matki Chi Dal recipe, we mix split moth beans with a bit of toor dal (pigeon pea) and masoor dal (red lentil) to give the curry a wonderful, thick texture. The secret to its lip-smacking taste lies in the authentic Kanda Lasun Masala (onion-garlic spice blend) and a fresh, aromatic tempering. Whether you are craving a warm bowl of dal with steamed rice or a hearty meal with flatbreads, this Maharashtrian dal recipe is beginner-friendly, healthy, and incredibly satisfying. Let’s dive right into making this flavourful dish!
Also Read – Coconut Raw Mango Chutney Recipe | Quick & Easy
Ingredients List:
- For the Dal:
- 1/2 cup Matki chi dal (Split moth beans)
- 3 tablespoons Toor dal (Pigeon pea lentils)
- 2 tablespoons Masoor dal (Red lentils)
- 2.5 cups Water (1 cup for boiling, 1.5 cups warm water to adjust consistency)
- For the Tempering & Flavour:
- 1.5 tablespoons Oil
- 1 teaspoon Mustard seeds (Mohari)
- 1 teaspoon Cumin seeds (Jeera)
- A pinch of Asafoetida (Hing)
- 8-10 Curry leaves
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger, garlic, and green chilli (crushed together)
- 1 medium Tomato (finely chopped)
- Salt to taste
- Spices:
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- A pinch of Garam masala
- 2 teaspoons Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala)
- Fresh coriander leaves (for garnish)
Step-by-Step Instructions:
- Soak the Lentils: Take the matki chi dal in a bowl. Add the toor dal and masoor dal. Soak them together in plain water for 10 to 15 minutes.
- Wash and Cook: Wash the mixed dals thoroughly. Transfer them to a small pressure cooker, add 1 glass of water, and cook on a low flame for 3 whistles (or at least 2 whistles).
- Mash the Dal: Once the cooker has cooled down completely, open the lid. Add about 1.5 glasses of warm water and lightly mash the cooked dal until smooth.
- Start the Tempering: Heat oil in a pan or kadhai. Add mustard seeds, cumin seeds, a pinch of hing, and curry leaves. Let them sizzle.
- Sauté the Aromatics: Add the finely chopped onion and sauté until lightly browned. Then, add the crushed ginger-garlic and green chilli, and cook well.
- Cook the Tomatoes: Add the chopped tomato, along with salt to taste. Sauté for a minute until the tomatoes turn soft.
- Add the Dry Spices: Turn the heat to low. Stir in the coriander powder, cumin powder, garam masala, and Kanda Lasun Masala. Gently roast the spices.
- Simmer the Amti: Pour your mashed dal mixture into the pan over the spices. Stir everything nicely and sprinkle fresh coriander leaves on top.
- Final Boil: Let your delicious Matki Chi Dal Amti boil on low heat for 5 to 7 minutes until all the flavours blend perfectly. Enjoy!
Also Read – Authentic Raw Mango Chutney Recipe | Spicy & Tangy
Cooking Tips:
- Use Warm Water: Always use warm water when adjusting the thickness of the dal. Cold water can ruin the cooking process and separate the water from the lentils.
- Control the Heat: Always turn the heat to low before adding dry spices like coriander powder and Kanda Lasun Masala to prevent them from burning.
- Don’t Over-soak: Moth beans cook fairly quickly, so soaking them for just 10-15 minutes is more than enough!
Variations:
- Vegan Version: Good news—this recipe is naturally 100% vegan!
- Kids-Friendly Version: Skip the green chilli and reduce the Kanda Lasun Masala to half a teaspoon so the dish isn’t too spicy for little ones.
- Without Kanda Lasun Masala: If you cannot find Maharashtrian Kanda Lasun Masala, you can substitute it with standard red chilli powder and a little extra garam masala.
- Garlic Butter Version: Add a teaspoon of ghee or butter with a little extra fried garlic at the very end for a rich, restaurant-style finish (Note: this makes it non-vegan).
Serving Suggestions:
This authentic Matki Chi Dal Amti tastes heavenly when served hot with steamed rice (plain rice or jeera rice). For a truly rustic Maharashtrian experience, pair it with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri, along with some raw sliced onions and a wedge of lemon on the side.
Also Read – Crispy Moong Bhaji Recipe: Easy Green Gram Fritters
FAQs:
Q1: Can I make this Matki Chi Dal Amti without a pressure cooker?
Ans: Yes! You can boil the soaked dals in a regular covered pot on the stove. It will just take about 25-30 minutes to become completely soft and mashable.
Q2: What is Kanda Lasun Masala?
Ans: It is a traditional Maharashtrian spice blend made from roasted onions, garlic, and various dry spices. It gives curries a deep red colour and a distinct spicy, smoky flavour.
Q3: Can I use whole moth beans instead of split dal?
Ans: Yes, but whole moth beans (sprouted or unsprouted) have a different texture and take longer to cook. This specific moth bean dal recipe uses the split, skinless version (dal) for a smoother consistency.
Q4: How long can I store the leftover Amti?
Ans: You can store the leftover dal in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stove or in the microwave before eating.
Authentic Matki Chi Dal Amti Recipe | Moth Bean Dal
Ingredients
For the Dal:
- 1/2 cup Matki chi dal Split moth beans
- 3 tablespoons Toor dal Pigeon pea lentils
- 2 tablespoons Masoor dal Red lentils
- 2.5 cups Water 1 cup for boiling, 1.5 cups warm water to adjust consistency
For the Tempering & Flavour:
- 1.5 tablespoons Oil
- 1 teaspoon Mustard seeds Mohari
- 1 teaspoon Cumin seeds Jeera
- A pinch of Asafoetida Hing
- 8-10 Curry leaves
- 1 medium Onion finely chopped
- 1 tablespoon Ginger garlic, and green chilli (crushed together)
- 1 medium Tomato finely chopped
- Salt to taste
Spices:
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- A pinch of Garam masala
- 2 teaspoons Kanda Lasun Masala Maharashtrian Onion-Garlic Masala
- Fresh coriander leaves for garnish
Instructions
- Soak the Lentils: Take the matki chi dal in a bowl. Add the toor dal and masoor dal. Soak them together in plain water for 10 to 15 minutes.
- Wash and Cook: Wash the mixed dals thoroughly. Transfer them to a small pressure cooker, add 1 glass of water, and cook on a low flame for 3 whistles (or at least 2 whistles).
- Mash the Dal: Once the cooker has cooled down completely, open the lid. Add about 1.5 glasses of warm water and lightly mash the cooked dal until smooth.
- Start the Tempering: Heat oil in a pan or kadhai. Add mustard seeds, cumin seeds, a pinch of hing, and curry leaves. Let them sizzle.
- Sauté the Aromatics: Add the finely chopped onion and sauté until lightly browned. Then, add the crushed ginger-garlic and green chilli, and cook well.
- Cook the Tomatoes: Add the chopped tomato, along with salt to taste. Sauté for a minute until the tomatoes turn soft.
- Add the Dry Spices: Turn the heat to low. Stir in the coriander powder, cumin powder, garam masala, and Kanda Lasun Masala. Gently roast the spices.
- Simmer the Amti: Pour your mashed dal mixture into the pan over the spices. Stir everything nicely and sprinkle fresh coriander leaves on top.
- Final Boil: Let your delicious Matki Chi Dal Amti boil on low heat for 5 to 7 minutes until all the flavours blend perfectly. Enjoy!
