Moth Beans / Matki


Moth Beans and Dal [Matki (India); Vigna aconitifolia] These very tiny beans and their dal provide an unusual texture and an earthy flavor making them popular in India. They are also favored for sprouting, as they sprout very quickly. 1 cup of dried moth beans will need 2 cups of soaking water. Soak 6 hours or more. The Dal is not soaked before cooking. The photo specimens of Moth were typically 0.20 inch long and 0.11 inch wide (5.1 x 2.8 mm), and the Moth Dal was typically 0.19 inch long and 0.06 inch thick (4.8 x 1.5 mm).

Moth beans are very tolerant of growing conditions and drought resistant, but are grown almost entirely in India. The plants are short and wide, close to the ground, making harvesting more difficult than for most beans. They are being promoted as a crop for the Sahel, the semi-arid region that stretches across Africa south of the deserts.

More on Varieties of Bean.

Moth Beans Dried & Sprouted

Buying:

  Whole Moth Beans, are almost always available in Indian markets. The Dal is common, but not as common as the beans.

Storing:

  Keep beans or dal cool and dry in a sealed container and mark the container by date purchased. Technically they'll last for years without spoiling - BUT - in practice a year is about maximum. With age they cook less and less well until they simply will not soften, no matter how long you soak them and how long you cook them.

Soaking & Sprouting:

  These beans should be soaked at least 6 hours. For cooking whole beans, soak with 1/2 Tablespoon of salt per cup of beans. For sprouting, skip the salt. These beans, if fresh, sprout with great enthusiasm. They are ready to cook in about 24 hours after soaking. Those to the left in the photo are ready to cook. For more on sprouting, see our Sprouting Beans, Peas & Lentils page.

Cooking:

  Whole soaked beans will cook in about 30 minutes. Unsoaked they'll need 45 minutes to an hour, and they tend to fall apart a lot more than soaked beans. Soaked dal should be cooked for around 25 minutes, depending on how soft you want it. In India it's normally cooked until like a thick soup, but I like more texture.

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