My need

Moth Bean

(0) 0 Reviews

₹66.5

₹70

Moth bean (Vigna aconitifolia), commonly known as matki in India, is a highly nutritious, drought-resistant, and small brown legume rich in protein (20–25%) and fiber. Often sprouted and used in regional dishes like Misal, it is a key source of iron and calcium, thriving in arid regions. CGSpace CGSpace +4 Key Highlights: Nutrition: High in protein and iron, offering about 343 calories per 100g, making it a valuable nutrient source. Common Use: Primarily used in Indian cuisine for making matkichi usal (sprouted curry) and sprouts. Drought-Hardy: A resilient crop, requiring low moisture, which makes it ideal for arid regions and helps manage soil erosion

Quantity:

Moth bean (Vigna aconitifolia) is a drought-resistant, annual herbaceous trailing legume native to India, widely cultivated for its protein-rich seeds (approx. 22-25%), sprouts, and as a forage cover crop. Often called matki, it thrives in arid climates, featuring yellow flowers, small hairy pods, and deep roots that combat soil erosion.

Key Characteristics and Description

Plant Structure: A prostrate or semi-erect creeper that grows roughly
in height but can spread up to
long with trailing branches.
Leaves & Flowers: Leaves are alternate, petiolated, and compound with three deeply lobed leaflets. The flowers are bright yellow and small.
Pods & Seeds: The plant produces hairy, cylindrical yellow-brown pods that are
long. Each pod contains 4–9 small, rectangular, or cylindrical seeds that are typically brownish or light green.
Adaptability: It is considered the most drought-hardy Asian Vigna species, making it ideal for hot, arid environments with poor soil, often cultivated in Rajasthan, India, and parts of Africa.

Nutritional Value and Usage

Nutrition: Moth beans are high in protein (
), calcium, and iron. They are also a good source of vitamins, including niacin, thiamine, and riboflavin.
Consumption: Commonly used in Indian cuisine (especially Maharashtrian and Rajasthani) to make matki usal (curry) and as sprouts in salads or soups.
Agriculture: Beyond food, it serves as a green manure, a nitrogen-fixing cover crop to protect the soil from erosion, and as fodder for livestock.

Vernacular Names

Hindi: Mot / Matki
Tamil: Payaru
Telugu: Kunkumapesalu
Kannada: Madaki

Write a review:

Rating^*

Name ^*

Email ^*

Phone

Message ^*

Moth bean (Vigna aconitifolia), commonly known as Matki, is a highly drought-resistant, protein-rich legume (

) native to India, primarily cultivated in arid Rajasthan. It serves as a vital source of iron, calcium, and zinc for vegetarian diets. The creeping plant is used for human consumption, fodder, and green manure.

Nutritional & Health Benefits

Protein & Fiber: High in protein (
) and dietary fiber, which supports muscle growth and improves digestion.
Minerals & Vitamins: Rich in iron, calcium, magnesium, potassium, zinc, and B vitamins (folate, thiamine).
Health Properties: Contains antioxidants, aids in blood pressure management, and is useful in managing anemia.
Skincare: Often used as a natural, gentler alternative to retinol for skin rejuvenation

Cultivation and Characteristics

Drought Tolerance: Known as one of the most drought-hardy pulses, thriving in temperatures up to
with minimal water (200-500mm).
Geography: Over 95% of production occurs in India, specifically in Rajasthan and Gujarat.
Growth: A low-lying, creeping annual plant that helps fight soil erosion.
Harvesting: Often difficult to harvest due to its low-lying, mat-like growth; usually cut with a sickle.

Culinary Uses

Sprouts: Frequently eaten as sprouted matki in curries (Matki Usal) and snacks.
Snacks: Used to make deep-fried snacks like "bhujia" due to its distinct, nutty flavor.

Potential Constraints

Antinutritional Factors: Like other legumes, it contains compounds that inhibit protein absorption; however, soaking and cooking effectively reduce these.
Storage Pests: Susceptible to Bruchids (storage beetles)