Moth bean (matki)

Vigna aconitifolia

legume

Small brown beans, often sprouted, cooked in the spicy misal of Maharashtra or as usal.

Origin

India (Rajasthan, Maharashtra)

Season (United States)

all year round

Preparation

The beans are soaked overnight; sprouted for a day or two, they cook in a quarter of an hour, dry in about half an hour. They are eaten cooked. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · ProteinIn small amounts, not counted Folates (B9) · Insoluble fibersWhat slows things down Phytates

Did you know?

It is one of the most drought-resistant legumes.