Matki or Moth Makhani ~ Moth beans in creamy gravy

I did not really know what to call this dish – It is Matki in tomato gravy, creamed with some ground cashews (That’s because I have stopped using cream – remember the veganism?!), and it has the same effect on the palette as dal makhani has! Satya (Thanks!) informs me that it is called dew beans in English:)

All the search engines failed in giving an English alternative for matki. It is best described as small brown eyed beans or moth beans, or chinna payaru (The dark brown variety) in Tamil!

Since its late and I don’t really have any story to go with it except that my constant voting (5 a day) has kept Harshith in the lead in ‘Jo Jeeta Wohi Superstar’, and today’s singing did justice to the votes:). Here’s the recipe:

Roast the beans till slightly warm. Soak for an hour and boil under pressure till very soft. I gave it 5 whistles and cooked in sim for 15minutes. The skin should burst open on cooking, and the beans should become really tender.

Ingredients:
Matki – About 1 and 1/2 cups.
Tomato puree – 2 and 1/2 cups (Blanch, remove skin and puree the tomatoes)
Onions chopped fine – 1 big (Optional)
Ginger – 1tsp. grated or julienned
Garlic – 1 tsp. grated (Optional)
Red Chilli Powder – 1/2 tsp.
Turmeric Powder – 1/2 tsp.
Cashew/Magaz(Melon seeds) paste – 2 tbsp. thick (I used more magaz and 2 cashews)
Oil – 2 tbsp.

Garnish:
Temper the dal with jeera as I did but it tastes and smells better when you add some curry leaves, dry red chillies and ginger sticks with the jeera. My kids were already singing for their supper so I just had to leave out these!

Method:
1. Keep the cooked beans aside.
2. Heat oil. Add the onions, garlic and ginger and fry till onion turns brown.
3. Add the tomato puree and fry stirring occasionally till juices dry.
4. Add the salt, turmeric and chilli powder powders and mix.
5. Add the dal alongwith liquid if any.
6. Add the Magaz-Cashew paste and mix well. Add water to bring it to just thinner than custard consistency. Bring to a boil and remove.

7. heat a tsp. of oil and crackle jeera. Pour over the dal and serve hot with rice or rotis.

Try this – I like this better than the dal makhani made with sabut urad (black lentils) or sabut moong (Green lentils), and let me know your preferences and style of preparation:) The more the suggestions the merrier is Sunshinemom:)

Note – The number of tomatoes depend on how thick or thin you would like the gravy to be and on how sour they are. If the tomatoes are very sour add more magaz-cashew paste, and if less add a pinch of amchoor.

I did not realize but this is the 102nd post. Yippeee! I crossed a century:)
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More on legumes:

Akbari Chhole / Chickpea in Yellow Gravy
Chickpea Salad In Italian Dressing
Dry Black Chickpeas / Aloo Chana Sukhe
Mixed Sprout Salad / Subzi
Rajma / Kidney Beans in Tomato Gravy
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Comments

Have your say

  1. Matki usal was fav bhaji in the tiffin…..’Moth bean’ is the closet i know for its english name.

    But this version of cooking matki gives it a new look….wud try this for sure

  2. JZ @ Tasty treats

    it looks delicous SSM! i really dont know how to make tasty dishes with legumes and pulses…urs look droolworthy!! 🙂

  3. Never cooked with chirru payir 🙂 Love the makhani , got to get a packet soon 🙂

  4. Loved your makhani as an alternative to the urad one. Let me try to get the chinna payar at my near by store.

  5. Congrst on reaching this milestone…love ur blog..so keep it going 🙂

  6. Makhani with matki….very interesting…I usually make usal using goda masala….btw, matki is called dew beans in english.

  7. LOOKS DELICIOUS,..LOVELY PICS,..CONGRATS,..FOR REACHIN MILESTONE…

  8. Bhags – Do! It’s good:)

    JZ – Thanks! Its easy dear:)

    Cham – Yes, I was looking for the word chirru payir!

    Jayasree – Glad you like it:) Do try it – it is very pleasant!

    Rachel – Thank U so much, you’re a dear!

    Satya – Thanks! I will update that here:) I hope you found it interesting enough to try;)

    Priyanka – Thanks!

  9. nice recipe … I usually make it with Maharashtrian Masala, and yours is a nice way to prepare Matki.. i will surely try this recipe… thanks for sharing.. 🙂

  10. Looks yum! Love the idea of using cashew paste instead of cream. Gives it the same richness without the fat (nope, am not a vegan!)

  11. Hi

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  12. looks delecious

  13. Matki looks great .. I thought they were called that after sprouting .. thanks for the info. And congrats on your century! 🙂

  14. Vaidehi – I love the Maharashtrian Usal too! In fact I am going to look into your blog for the typical recipe:) Thanks for considering me for the rocking girl award! I am inspired to create some vegan punk rock now:)

    Vani – I think if you would really like to keep the fat quotient minimum and the rich taste make it a totally magaz(melon seeds) paste!

    Sagari – Thanks! It tastes delish too;)

    Sharmila – I am ‘Confuscious’ now!

  15. This way of cooking moth is new to me. Moth and makhni, lovely.
    I don’t use cream in gravy dishes and use whipped thick yogurt instead.

  16. matki is my new favorite dal! btw, thanks for stopping by and enquiring abt me – we were away on holiday and recently got back. i’m still recovering! 😀

  17. Tried this recently and it was super delicious. Also a great change from the usual goda masala/usal masala type maharashtrian preparations that I use for matki. The cashews add SUCH a creamy touch! Thanks a lot, I hope to make it again while good tomatoes are around.

  18. Evolving Tastes, thanks! Glad you enjoyed it:)

  19. excellent new way to make dal makhni, hope to see more new dishes, keep it up

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