What is matki, moth beans, moth?

Moth, Moth beans, Turkish gram

What is matki, moth beans, moth?

Matki is a small, drought-resistant 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. Matki are small tan/brown colored beans, which are oblong in shape. They are very common in Indian cuisine and are also known as moath beans. They are a high source of protein and a main staple in many vegetarian diets.

Generally matki can be eaten both sprouted and as whole beans. They can be found very easily in any Indian grocery store. Matki is very famous in Maharastrian cuisine. The beans are soaked overnight to make them sprout. These sprouted beans are used for Salad, Misal or Usal.

Parboiled Matki- Parboiling is a cooking technique in which soaked matki are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled matki as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish.

How to select matki, moth beans, moth

Whole matki are generally available in pre packaged containers as well as bulk bins. Regardless of packaging, check the matki as best as possible to ensure that they are not cracked and that they are free of debris.

Culinary Uses of matki, moth beans, moth in Indian Cooking

· Use matki to make dhal, the classic Indian dish. Usually, they are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes, which are usually served over rice or with rotis.

· Matki are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.

· Sprouted matki is popular ingredient in Maharashtrian recipes like usal and misal. It has to be sprouted and combined with peanuts in a proper proportion to prepare the masala matki.

· Purée cooked matki with your favorite herbs and spices and serve as a side dish.

· Recipes like matki pulao, Lehsuni matki , sookha matki masala or boiled matki stuffed paranthas and poories are also quite popular.

How to store matki, moth beans, moth

Store matki in an airtight container away from moisture and direct sunlight. To increase the shelf upto 4 to 5 months, store it in a ziplock bag in the lower section of refrigerator where the temperature is maximum.

Health benefits of matki, moth beans, moth

Matki or moth beans are one of the good sources of protein. 1/4 cup raw matki yields abut 6 g of protein which can help build muscle mass. The fibre in it helps to give a satiety value and thus beneficial for weight loss and managing blood cholesterol levels. This key nutrient helps to maintain a healthy gut too. It is also a rich in magnesium and phosphorus. The vitamin B1 is necessary for energy metabolism and helps in converting food into energy. The zinc in it possesses acts as an antioxidant and helps ward off harmful free radicals from the body, thus protecting cell health of various organs.

matki flour

Roasted matki can be ground coarsely in a mixer to prepare coarse matki flour. Matki may also be ground in a flour mill or pulse grinder into fine matki flour. It is also readily available in the market.

boiled matki

Rinse the matki 1 to 2 times with water to remove dirt and dust if any. Soak the matki in enough water in a bowl for at least 3 to 4 hours. This will reduce the cooking time. Then strain and discard the water. Boil enough water in a deep pan, add the soaked matki, cover with a lid and boil for about 15 to 20 minutes. The time will vary with the quantity of matki being boiled. Foam may form during the first few minutes of cooking, which can simply be skimmed off. The matki is cooked when they burst and the water turns syrupy. You may also pressure cook the soaked matki with or without salt with water for 3 to 4 whistles.

soaked matki

When matki are prepared, they are first inspected for damaged lentils, stones and other foreign matter and discarded. Then rinse the matki 1 to 2 times with water to remove dirt and dust if any. Soak the matki in enough water in a bowl for 6 hours and then strain and discard the water. This removes substances that may cause indigestion and also softens the outer skin for subsequent cooking. Boil and use as required.

boiled and crushed matki

Blend the boiled and drained matki in a mixer to a coarse mixture, taking care that it does not become a paste. You can also use a potato crusher, just place the boiled matki in a plate and mash it with a potato crusher.