Moth bean
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"Matki" redirects here. For other uses, see Matki (disambiguation).
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| Moth bean | |
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Phaseoleae |
| Genus: | Vigna |
| Species: | V. aconitifolia |
| Binomial name | |
| Vigna aconitifolia (Jacq.) Marechal |
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| Synonyms | |
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Phaseolus aconitifolius Jacq. |
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Vigna aconitifolius, called the moth bean (from Hindi मोठ moṭh, Hindustani pronunciation: [moːʈʰ]), mat bean, Turkish gram, or मटकी maṭki in Marathi, is a small, drought-resistant,[1] annual, trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown. The sprouted beans taste somewhat sweet.
Matki is very popular in Maharastrian cuisine. The beans are soaked overnight to make them sprout. These sprouted beans are used for salad, misal or usal.
References [edit]
- ^ Santosh Khokhar and B. M. Chauhan, "Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and Cooking" (abstract), Journal of Food Science, 51(3):591-594.
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