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 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.