Matki dal is one among the many pulse grains available in the market. It actually resembles Moong/Green gram dal in shape/texture but is different in taste, size and color - typically light or dark brown depending upon the place where it is grown. Matki dal are small tan/brown colored beans, which are oblong in shape. They are very common in Indian cuisine and are also known as moath beans. They are a high source of protein and a main staple in many vegetarian diets. They can be found very easily in any Indian grocery store.The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor.
Soaked Matki dal- When masoor dals are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. Matki dal may be soaked in cold water for 4-6 hours, prior to cooking.
Boiled Matki dal -As the name suggests refers to the matki dal which are boiled. You can use two cups of water per cup of matki. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The dals are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. You may also pressure cook the matki dal with or without salt in boiling water. The matki dal generally take about 10-15 minutes to get cooked in a covered pan and 4-5 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.
Parboiled Matki dal- Parboiling is a cooking technique in which the washed matki dal are partially cooked in boiling water, but removed before it is cooked all the way through. Parboiling them in advances ensures that they get completely cooked in the final dish.
How to select
The matki dal are generally available in pre packaged containers as well as bulk bins. Regardless of packaging, check the dal as best as possible to ensure that they are not cracked and that they are free of debris.
· Use matki dal to make dhal, the classic Indian dish. Usually, they are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes, which are usually served over rice or with rotis.
· Matki dal are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.
· They are frequently combined with rice, which has a similar cooking time to prepare khichdi.
· Moth beans Hummus on Sesame Crispbread , matki and coconut soup, boiled matki salad seasoned with cumin and smoked paprika are other few recipe
· Purée cooked matki dal with your favorite herbs and spices and serve as a side dish.
· Recipes like Masala matki, Lehsuni matki , matki pulao or boiled matki stuffed paranthas and poories are also quite popular.
How to store
The matki dal will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.
· Matki dal contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, matki dal also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· Matki dal are rich in fiber but lesser than the percentage present in whole and husked dals or moth beans
· They are a good source of potassium and iron.