Boiled Matki dal (Moth beans / Turkish gram) & vegetable salad

Cooking Method
Difficulty Beginner
Cook Time: 30 min Total Time: 30 mins
Servings 4

A tasty, crunchy, and healthy matki dal salad that is made with finely chopped veggies and mild spices with a topping of roasted peanuts and Indian sev


    Main salad
  • 1 cup Matki dal / Moth dal / Turkish gram
  • 6 cups Water - to soak and boil the dal
  • 1 Onion - small (finely chopped)
  • 2 Cucumber (diced)
  • 2 cups cabbage (finely shredded)
  • 2 Carrots (grated or thinly chopped)
  • 3 Tomatoes (Deseeded and diced)
  • 3 teaspoons Lemon juice
  • 1 teaspoon Chat masala
  • 1 teaspoon Roasted cumin seed powder
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Salt (adjust to taste)
  • Toppings
  • 1 cup Roasted peanuts
  • 1 cup Thin Indian sev
  • 1/2 cup Chopped cilantro
  • Optional Ingredients
  • Pomegranate seeds
  • Pumpkin seeds
  • Sunflower seeds
  1. Prepare the Matki dal
    • Clean the matki dal
    • Soak the matki dal in the water for at least 12 hours
    • Drain the water and Separate the beans that are still hard
    • Boil the soaked matki dal on a stove or in a pressure cooker.
    • The ratio of water to matki needs to be 3:1 for boiling, 
    • If you are boiling on the stove, it takes about 20-30 minutes for the matki to soften and start to split. When the matki beans are split, it means they are ready for consumption
  2. Prepare the Vegetables
    • Finely chop the onion and cucumber
    • Grate or shred the carrots and cabbage
    • Deseed the tomatoes and cut them into small pieces
    • Chop the Cilantro
  3. Mix all the veggies and boiled matki dal
    • Take a large mixing bowl
    • Mix the boiled matki dal, onions, carrots, cucumber, cabbage, and tomatoes
    • ( You may store this mixture in the refrigerator until you are ready to serve the salad)
  4. Add the spices
    • Add chat masala, red chili powder, salt, roasted cumin powder, black pepper powder into the matki and veggies mixture
    • Add Salt and lemon juice. Taste and adjust as needed.
  5. Serving
    • Take one cup of the Matki salad in a serving bowl
    • Top it with 2 teaspoons of sev, some cilantro and 2 teaspoons of roasted peanuts
    • Add other toppings like pomegranate seeds or pumpkin/sunflower seeds as desired
  1. Add finely chopped green chilies if you would like to make the salad spicier.
  2. Add a teaspoon of Indian green mint and tamarind-date chutneys to add some sweet-sour taste
  3. You can also add some crushed golgappa puris on top, to add a little more crunch to the salad.
Keywords: Matki, Madki, Moth, dal, salad, vegetables,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.