Moth Beans (Matki)
Moth beans — matki — are small, hardy brown beans, famous sprouted for misal pav and usal. Nutty and quick-cooking, they're a drought-resistant powerhouse.
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Moth Beans in Indian languages
| Language | Name | Pronounced |
|---|---|---|
| English | Moth bean / Turkish gram | moth bean |
| Hindi | मोठ | Moth |
| Marathi | मटकी | Matki |
| Gujarati | મઠ | Math |
| Tamil | நரிப்பயறு | Narippayaru |
| Kannada | ಮಡಿಕೆ ಕಾಳು | Madike kalu |
| Punjabi | ਮੋਠ | Moth |
How to cook it
- Soak
- For sprouts: soak 8 hours, then sprout 1–2 days. To cook: 30 min
- Pressure cooker
- 3–4 whistles (typical)
- Water ratio
- 1 cup moth : 2.5 cups water
- Stovetop
- ~30 minutes after soaking
Most loved sprouted — the base of Maharashtrian misal.
Nutrition per 100 g
| sugar | 3 g |
|---|---|
| energy | 343 Kcal |
| protein | 23 g |
| carbohydrate | 61 g |
Indicative values for the dry pulse; cooking changes them.
Storage
Airtight and dry; keep fresh for best sprouting.
Cook it tonight
Common questions
- What is moth dal in English?
- Moth bean, also called Turkish gram or matki.
- How do I sprout matki?
- Soak overnight, drain, and keep in a covered container or muslin for 1–2 days until tails appear, rinsing once a day.