Moth Beans, pronounced as ‘Moat’ and commonly known as ‘Matki’ in India, are beans with a brown skin and a brownish-yellow interior. They taste delicious as a regular dal or as sprouts. (The Moth beans can be soaked overnight, then tied in a moist cloth for 10-12 hours and left to sprout.)
- Matki Sprouts can be cooked with the spices, onions, garlic, ginger and tomatoes and can be served with roti, rice, naan etc.
- The sprouts can be added to the chats.
- Moth beans can be used to prepare vegetable stews and soups.
- Matki sprouts have a greater concentration of vitamins, minerals, proteins and enzymes.
- Moth beans are high in fibre, low in calories and rich in nutrients. Hence they are often an important component in a diet plan.
- They are a good source of vitamin E, potassium, and iron which help fight hair problems.
- They also help in increasing immunity.
- When sprouted, Moth Beans contain a lot of antioxidants.
Storage: Store the dal in an airtight container, in a cool, dry place.
1. Soak Moth Beans overnight in enough water. Drain the water in the morning, wash them, tie them in a moist cloth leave to hang for 10-12 hours for sprouting.
2. Once they sprout, wash again and keep aside.
3. In a pan, heat 2 tbsp. ghee and add 1-2 cinnamon stick, black cardamom, bay leaf.
4. Add 1 chopped onion and fry till golden brown. Then add 1 tsp ginger and 1-2 garlic cloves (after crushing) once the onions are golden brown.
5. Add turmeric powder, green chillies followed by chopped tomatoes. Add salt.
6. Now add the sprouts to this mix and sauté for another 5 minutes. Pour in some water, cover and boil for 10 minutes.
7. Garnish with chopped coriander and serve it with roti, Naan, or rice.