Are you always wondering what to pack for tiffin? We’ve got the perfect answer! This Matki Dal Sukhi Bhaji, or dry moth bean dal, is a quick, healthy, and delicious Maharashtrian recipe that’s perfect for lunchboxes. It’s a simple, protein-packed dish that comes together in minutes, especially if you use a pressure cooker.
Based on the wonderful video from Maharashtrian Recipes, this recipe gives you a lovely, dry-ish sabzi that isn’t mushy and is packed with flavour. It’s the kind of comforting, simple food that’s perfect for a weekday meal, whether in a tiffin or served hot at home. Let’s learn how to make this easy Matki Dal Sukhi Bhaji!
Also Read – Crispy Moong Dal Bhaji Recipe: Easy & Quick Fritters
Ingredients List:
- 1 cup Matki Dal (Split Moth Beans), soaked for 2 hours
- 2-3 tbsp Oil
- 1 tsp Mustard Seeds (Mohari)
- 1 tsp Cumin Seeds (Jira)
- A pinch of Asafoetida (Hing)
- A few Curry Leaves
- 1 medium Onion, finely chopped
- Paste: 1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli
- 1 medium Tomato, finely chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala (or your preferred masala)
- Salt to taste
- Fresh Coriander, chopped
- Warm Water (as needed, less than 1/2 glass)
Also Read – Rava Kheer Recipe with Fresh Coconut: Easy & Quick
Step-by-Step Instructions:
- Prep the Dal: First, make sure your matki dal has been soaked in plain water for at least two hours. After soaking, drain the water and wash the dal well.
- Start the Tadka: Heat oil in a pressure cooker (or a kadai). Once hot, add the mustard seeds. When they pop, add the cumin seeds, asafoetida, and curry leaves.
- Sauté Aromatics: Add the finely chopped onion and sauté until it becomes light and translucent. Now, add the ginger-garlic-green chilli paste and cook for another minute until the raw smell is gone.
- Add Spices: Add the turmeric powder and the chopped tomato. Cook for a minute until the tomato starts to soften.
- Add Masala: Lower the heat and add the Kanda Lasun Masala and salt to taste. Mix everything well.
- Add Dal: Add the soaked and drained matki dal to the cooker. Stir everything together gently to coat the dal with the masalas.
- Cook the Dal: Add a handful of fresh coriander and mix again. Now, add just a little warm water—less than half a glass is enough, as we want a dry bhaji.
- Pressure Cook: Secure the lid of the pressure cooker. Cook on a low flame for two whistles. (Since the dal is well-soaked, it cooks very quickly).
- Rest and Serve: Turn off the gas and let the pressure release naturally. Open the lid, and your Matki Dal Sukhi Bhaji is ready! Garnish with more fresh coriander before serving.
Also Read – Easy Bombil Keema Recipe (Fresh Bombay Duck Mince)
Cooking Tips for Better Results:
- Soaking is Key: Don’t skip soaking the dal for at least two hours. This is the secret to it cooking quickly and perfectly.
- Water Control: For this sukhi bhaji (dry dish), be careful with water. Adding too much will make it mushy. Less than half a glass is all you need.
- For More Gravy: If you actually prefer a little gravy for your tiffin, simply add a bit more warm water before you close the cooker lid.
- No Pressure Cooker? You can easily make this in a regular pot (kadai). Just follow all the steps, and after adding water, cover it with a lid. Let it simmer on low heat until the dal is tender.
Variations:
- Vegan Version: This recipe is already vegan!
- Spicy Version: Add an extra green chilli to the paste, or increase the amount of Kanda Lasun Masala.
- Kids-Friendly Version: Skip the green chilli paste and use a very mild red chilli powder (like Kashmiri) instead of the Kanda Lasun Masala.
- No Onion/Garlic Version: Skip the onion and the ginger-garlic paste. The dish will still be flavorful from the tomato, hing, and other spices.
Also Read – Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
Serving Suggestions:
- This Matki Dal Bhaji is a perfect tiffin box meal. It pairs wonderfully with:
- Hot Chapatis or Rotis
- Phulkas
- A side of simple salad or a bowl of plain yogurt
- It can also be a side dish with Dal and Steamed Rice.
FAQs (Frequently Asked Questions):
Q1: How long should I soak Matki Dal?
Ans: For this recipe, soak the dal in plain water for at least two hours. This makes it cook very fast and retain its shape.
Q2: My dal got mushy. What did I do wrong?
Ans: You likely added too much water or cooked it for too long. For 1 cup of soaked dal, use less than half a glass of water and cook for only 2 whistles on low heat.
Q3: What can I use instead of Kanda Lasun Masala?
Ans: Kanda Lasun Masala is a Maharashtrian speciality. If you don’t have it, you can use a mix of red chilli powder and a little bit of garam masala.
Q4: Can I use whole moth beans (Matki) instead of dal?
Ans: You can, but that would be a different (and also delicious) dish called Matki Usal. This recipe is specifically for the split dal (Matkichya Dalichi), which cooks much faster.
Also Read – Spicy Green Chilli Side Dish: Quick Konkani Recipe
Easy Matki Dal Sukhi Bhaji Recipe (Tiffin Special)
Ingredients
- 1 cup Matki Dal Split Moth Beans, soaked for 2 hours
- 2-3 tbsp Oil
- 1 tsp Mustard Seeds Mohari
- 1 tsp Cumin Seeds Jira
- A pinch of Asafoetida Hing
- A few Curry Leaves
- 1 medium Onion finely chopped
- Paste: 1/2 Inch Ginger, 4 Garlic Cloves, 1 Green Chilli
- 1 medium Tomato finely chopped
- 1/4 tsp Turmeric Powder
- 1 tbsp Kanda Lasun Masala or your preferred masala
- Salt to taste
- Fresh Coriander chopped
- Warm Water as needed, less than 1/2 glass
Instructions
- Prep the Dal: First, make sure your matki dal has been soaked in plain water for at least two hours. After soaking, drain the water and wash the dal well.
- Start the Tadka: Heat oil in a pressure cooker (or a kadai). Once hot, add the mustard seeds. When they pop, add the cumin seeds, asafoetida, and curry leaves.
- Sauté Aromatics: Add the finely chopped onion and sauté until it becomes light and translucent. Now, add the ginger-garlic-green chilli paste and cook for another minute until the raw smell is gone.
- Add Spices: Add the turmeric powder and the chopped tomato. Cook for a minute until the tomato starts to soften.
- Add Masala: Lower the heat and add the Kanda Lasun Masala and salt to taste. Mix everything well.
- Add Dal: Add the soaked and drained matki dal to the cooker. Stir everything together gently to coat the dal with the masalas.
- Cook the Dal: Add a handful of fresh coriander and mix again. Now, add just a little warm water—less than half a glass is enough, as we want a dry bhaji.
- Pressure Cook: Secure the lid of the pressure cooker. Cook on a low flame for two whistles. (Since the dal is well-soaked, it cooks very quickly).
- Rest and Serve: Turn off the gas and let the pressure release naturally. Open the lid, and your Matki Dal Sukhi Bhaji is ready! Garnish with more fresh coriander before serving.
