Instant pot matki masala curry (moth bean curry)

Instant pot matki masala curry recipe with step-by-step instructions. This matki masala (moth bean) curry makes a healthy delicious side dish with onion tomato base served with roti, chapati or steamed rice.

This vegan glutenfree curry will be a great weeknight dinner and loved by everyone in the family. Creamy rich, delicious curry (sabzi) using matki is a wholesome nutritious meal by itself.  

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Check a quick video of how to make matki masala curry using Instant Pot in the recipe card and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.

What are matki or moth beans?

Scientifically matki are called as Vigna aconitifolia, healthy legume commonly consumed by many families in India.

These are small sized brown coloured legumes also called as moth beans, dew bean or mat bean, moth lentils.

In India they are mostly, called as matki and are quite popular in Maharashtrian cuisine as matki masala. Moth bean flours are also used in Indian cooking. Matki usal is prepared dry and served as salad.

Health benefits of moth beans

Matki or moth bean is highly nutritious. They are high in proteins and good source of protein for vegans. These are also rich in fibre, Vitamin B and few micronutrients. Though these are rich in nutrients, they are fewer known beans in India.

Matki or moth beans are good for heart and assist in weight loss program as it keeps stomach full for long time . It also promotes good gut health as they are rich in fibre. With high content of zinc, moth beans also help improving immunity.

Why you will love this Instant pot matki masala curry

Its plant-based diet.

Quick vegan curry recipe.

Rich protein source.

Beginners instant pot recipe.

A healthy protein rich curry.

Healthy vegetarian option.

Glutenfree curry recipe.

And dairy free curry recipe.

Its light aromatic flavourful side dish.

Uses all basic Indian spices in the curry.

Easily customizable curry with addition of other fibre rich vegetables.

If you are looking for easy comforting meal for busy weekday meal, then this instant pot matki masala curry is to satisfy your family needs.

We love this moth bean recipe for chapathi and rice.

Ingredients for Instant pot matki masala curry

Matki – These are also called moth beans, dew bean or mat bean, moth lentils. I have soaked the lentils for 4 to 5 hours to make this curry. Soaked matki doubles in size and one cup of matki finally becomes three cups.

For seasoning – I have used refined oil and cumin or jeera. Roasted cumin gives a nice aroma to this side dish. Cinnamon or Dalchini is added for aroma and earthy flavours to the curry. I have added cinnamon stick instead of powder as curry is cooked under pressure and this retains the flavour.

Red onion and garlic – Finely chopped onion and garlic when fried in oil gives a strong aroma and crunchiness.  

Tomatoes – Finely chopped tomatoes form the base of this recipe and gives a creamy tangy texture to the curry.

Spice powders – Coriander powder, red chili powder and garam masala are used in this curry. All these add flavours to the curry.

Salt – We add salt as per taste

Water – It helps in adjusting the consistency of curry. In the beginning we add little water to cook the tomatoes along with other spices.

Coriander leaves – Freshly chopped coriander leaves is added on top as garnish to get the best flavours.

Read the recipe card for quantity of ingredients.

Equipment

Instant Pot Duo 7-in-1 6 Quart is used to cook the curry

Do we need to soak beans for Instant pot

Most beans are hard to digest so its recommended to soak in fresh water for maximum nutrition absorption.

Soaking beans for atleast 4 to 5 hours before we start cooking. After soaking, rinse the beans with fresh water before pressure cooking in instant pot.

If you plan to make in advance and planned earlier, then do not forget to soak the matki prior, then you can cook the curry in just 20 to 30 minutes.

If you have not soaked the bean, it takes more time to cook.

This curry can be made in two ways in pressure cooker. Soaked moth beans can be first pressure cooked, and then we need to prepare the curry.

The other way is we directly make the curry in pressure cooker or instant pot using soaked moth beans.

If we cook the soaked moth beans in Instant pot for long time under low pressure, it tends to become mushy and do not taste good. So, the best way I found was to soak the beans for 4 to 5 hours and then cook under high pressure in instant pot for 10 minutes and quick pressure release after 5 to 6 minutes.

How to make Instant pot matki masala curry?

Traditionally I make these curries on stovetop, however with recent addition of Instant pot in my kitchen, now prefer making it in this.

STEP BY STEP METHOD IN INSTANT POT

Soaking of moth beans or matki:

First step towards making matki masala curry is soaking matki for 4 to 5 hours. After soaking, throw the soaked water and rinse with fresh water. Keep this aside until we fry the curry masala.

Instant pot cooking:

Switch on instant pot and press the saute button, allow it to heat. Add oil and cinnamon stick, saute well. Add cumin or jeera, fry well until you get nice aroma.

As cumin changes light brown and becomes aromatic, add finely chopped garlic pods and onion. Fry them well until everything gets lightly brown.

Add finely chopped tomatoes with half cup water. This water helps in cooking tomato and prevents sticking to the bottom of pot.

Cook the tomatoes to make it mushy for 2 to 3 minutes with continuously frying. Add coriander powder, red chili powder and salt. Mix everything well.

Next add soaked rinsed matki or moth beans and garam masala. Mix everything and add 1 ½ cup water. Deglaze the mixture to prevent sticking at the bottom of pot.

Close the instant pot lid and seal the pressure value. Set the Instant pot at high pressure for 10 minutes. 

It takes few minutes for pressure to build and then timer begins. After 10 minutes, wait for 5 to 6 minutes and give a quick pressure release (QPR).

As the steam releases, knob comes down, open the lid carefully and the matki masala curry is ready. Finish off the curry with some finely chopped coriander leaves.

I have not added any lemon juice in this recipe. Since the quantity of tomatoes mentioned in the recipe is perfect to balance the tangy flavours to matki masala curry.

However, if you still wish for some more tanginess, can always add squirts of lemon.

When we open the lid, the curry seems to be watery, however as they cool slightly these lentils get creamy and thick making them perfect as side dish.

Stovetop Pressure cooker method:

For this method of cooking lentils also I prefer soaking the matki in water before cooking.

Here I am giving alternative cooking method in stovetop pressure cooker.

Heat the pressure cooker pan, add oil, cinnamon, cumin, fry well.

As you start getting nice aroma, add finely chopped garlic pods with onion. Fry this well. Add finely chopped tomatoes and little water. Fry the mixture well until it becomes mushy.

Add the spice powders like coriander powder, red chili powder, salt. Mix well and add soaked rinsed matki with garam masala.

Add the remaining water and mix everything well. Close the pressure cooker lid and cook for 2 whistles. Remove the lid after the pressure naturally releases. Mix everything, add some finely chopped coriander leaves and serve this delicious curry with rice or Indian flat bread of your choice.

Serving suggestions

This is one of my go to recipe on any weekday as a protein source for my family. We love the earthiness of matki in curries.

Matki masala curry pairs great with ghee rice or cumin rice. It can be served along with cucumber, onion slices.

It can be served with any bread or pav for snack. My kids love eating with dosa and idli as well.

This dish is versatile and can be served with chapati or any Indian flat bread. It can be served as side dish with hot rice.

Storage suggestions

The curry can be cooled and refrigerated for a day. Store in airtight container. Heat the curry on stove or microwave before we serve it. If it has thickened, then adjust the consistency with water.

This curry can be frozen for 2 to 3 days. Cool the curry to room temperature. Pack them in small portions either in airtight container or food grade ziplock bags. Frozen curry should be thawed before we serve it. Heat on stovetop or microwave.

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Recipe Card

Tips to make the best Instant pot matki masala curry

Adjust salt and red chili powder as per preference of taste.

It’s always good to adjust water as per your preference of curry thickness. Do not add more water than mentioned in the recipe. If you want more watery consistency, can be adjusted after cooking the curry.

If you want to thicken it more, simply start the instant pot on saute mode, cook for 1 or 2 minutes until it thickens.

Variations and substitutions

You can also cook this curry with rice in PIP method (pot-in-pot). This method is possible only when moth beans are soaked overnight otherwise it takes more time to cook in IP than rice. This will make rice mushy. The steps are as follows. We have to first wash rice 4 to 5 times until its clear of dust. Pour this rice in the vessel that fits inside instant pot.

Add fresh water, ghee, salt, whole spices (if required) to this rice. Place a trivet inside the instant pot and keep the rice vessel on top of it. Close the lid and follow the same method with time and pressure as mentioned in the recipe card. Now you get both curry and rice ready at one go and a time saver.

Instead of garam masala we can replace with goda masala to make this curry.

We can also add ginger garlic paste instead of garlic pods.

Mustard can also be added for seasoning.

Number of tomatoes can be reduced, and lemon juice can be added for tanginess.

The curry can be topped with thick cream and mixed before serving hot.

Crushed kasuri methi can be added to this curry for an extra flavour.

More vegan curries on blog

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Roasted Eggplant Mango Curry

Frequently asked questions

Can we add butter or ghee for seasoning?

Yes, we can use ghee or butter for seasoning. Always be careful if using these as they get easily burnt while seasoning in instant pot, so keep an eye while seasoning.

Can we refrigerate or freeze the curry?

Yes we can refrigerate the curry in airtight container. Before serving we need to bring it to room temperature or warm it on stove top.

Can we add goda masala?

Goda masala can be added instead of garam masala, this gives a nice Maharashtrian style matki masala side dish. Goda masala is well known spice blend from Maharashtrian cuisine.

Can we add asafoetida?

Hing or asafoetida to the curry seasoning can be added since few feel that it can cause bloating to gut. However, I do not add asafoetida as my method includes soaking which is gut friendly.

Can we cook moth beans in open pot?

This method of cooking can be done however it will take long time to cook, instead go for soaking and cook in Instant pot or pressure cooker.

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