Beans, lentils & pulses · Beans
Moth beans (matki)
Small brown beans from Maharashtra and Rajasthan, sprouted as matki for misal and usal.
Also called: matki, math beans, mat bean, dew beans, turkish gram, moth dal
Around the world: मटकी (mr) · मोठ, moth (hi) · મઠ (gu)
A kind of beans
Photo: Lalitstar at English Wikipedia, via Wikimedia Commons (CC-BY-SA-3.0)
What it is
The seeds of Vigna aconitifolia, a drought-hardy legume, tiny and tan-brown. Soaked and left to sprout for a day or two, they become matki, the classic sprout of Maharashtrian misal and usal. In Rajasthan the flour is made into bhujia.
Vigna aconitifolia
How it’s used
- Sprouted and cooked for misal pav and matki usal
- Cooked whole as a dal
- Ground into flour for Bikaneri bhujia
Characteristics
- Taste
- Nutty and earthy.
- Texture
- Firm, small sprouts that hold their shape.
- Sold as
- dried, whole
- Cooking uses
- Commonly cooked, Suitable for boiling
- Common in
- Indian
Storage
Cool, dry and dark. Keep dried beans airtight for up to a year; refrigerate sprouts and use within 2 days.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Cook sprouts thoroughly; raw sprouts can carry harmful bacteria.
Nutrition per 100 g
- Energy
- 343 kcal
- Protein
- 22.94 g
- Carbohydrate
- 61.52 g
- Fat
- 1.61 g
- Fibre
- — g
- Sugars
- — g
USDA FoodData Central: Mothbeans, mature seeds, raw.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Mung beans — Sprout whole mung beans the same way.
Related ingredients
Recipes with moth beans (matki)
Misal pav
Indian · 1 h · 608 kcal · Vegan
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