Moth bean

Moth bean (Vigna aconitifolia) is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, matki, Turkish gram or dew bean. The pods, sprouts and protein-rich seeds of this plant are commonly consumed in India.

Description

The moth bean is an herbaceous creeping annual plant which grows to approximately 40 cm high. The leaves of the plant are trifoliate, with oval leaflets of 4-10 cm length and 2-7 cm width. The flowers are yellow or yellowish, about 1 cm long. The pods are 2-9 cm long, with yellow-brown seeds.

Cultivation

Cultivation of moth bean is mainly done in the Indian subcontinent, particularly in the states of Rajasthan, Gujarat, Maharashtra, Uttar Pradesh and Haryana. The plant prefers arid conditions and can withstand severe droughts. It can be grown on many soil types, but it prefers sandy and loamy soils.

Uses

The seeds, sprouts and pods of the moth bean are edible. The seeds are small, around 4-5 mm in diameter. They are a rich source of protein and dietary fiber. The seeds are used for making traditional Indian dishes like dal and curries. The sprouts are used in salads, soups and stir-fried dishes. The pods can be eaten raw or cooked.

Nutritional Value

Moth beans are a rich source of protein, dietary fiber, vitamin B1, and minerals such as iron, potassium, phosphorus, manganese, copper, and molybdenum. They are low in fat and high in carbohydrates, making them an excellent source of energy.

See Also

• Legume
• Pulse (legume)
• Indian cuisine