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Punjabi Sabut Moth Dal (Mat Bean Curry) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Sabut moth dal

Sabut moth dal

How to Make Sabut Moth Dal (Mat Bean Curry)

Moth dal is a legume or pulse. It is also known as mat bean, moth bean, matki, Turkish gram, or dew bean.

Sabut moth dal is a curry prepared with mat beans in the North-Indian Punjabi style.

Simple and quick to make, this lentil curry is a perfect, protein-rich dish for vegetarians. Try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

4 servings

Ingredients

For boiling the dal:

  • 1 cup sabut moth dal (mat beans), soaked in water for 4 hours and drained
  • 6 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder

For cooking the dal:

  • 4 to 5 tablespoons desi ghee (clarified butter)
  • 1/4 teaspoon heeng (asafoetida powder)
  • 1/2 teaspoon jeera (cumin seeds)
  • 7 to 8 lasan ki kalian (garlic cloves), grated or made into a paste
  • 1 chopped green chilli
  • 1 medium onion, chopped into small pieces
  • 2 medium tomatoes, pureed
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons chopped hara dhania (cilantro)

Instructions

  1. Put the soaked dal, salt, turmeric powder, and water in a pressure cooker and close the lid. Keep the heat on high. At the first whistle, reduce the heat to low and cook for 7 to 8 minutes, then put off the heat. Let the pressure release on its own.
  2. Open the cooker and check the dal. It should be soft. Keep it aside.
  3. In a pan, add the desi ghee and let it get hot on medium heat. Add the heeng and jeera, and let the jeera crackle.
  4. Add the garlic paste and chopped green chilli. Saute until light brown on low heat.
  5. Add the chopped onion and saute until browned. Heat on medium.
  6. Add the tomato puree. Mix a few times and add in the red chilli powder, coriander powder, and garam masala. Stir-cook until the desi ghee separates out of the masala. Heat on medium.
  7. Add in the boiled dal and mix well. Raise the heat to high and cook until it is nice and thick (about 8 to 10 minutes). Frequently stir the dal and keep checking.
  8. Just before the dal is done, add the cilantro and stir well.
  9. Transfer the dal to a serving dish, garnish with some desi ghee, and serve with rice or roti.

© 2020 Rajan Singh Jolly