Easy Matki Dal Sukhi Bhaji Recipe (Tiffin Special)
Learn to make a quick & tasty Matki Dal Sukhi Bhaji! This Maharashtrian moth bean recipe is perfect for tiffin. Easy, healthy, and delicious.
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.