Grains/Pulses

Moth Beans

Moth Beans

Moth Beans, also known as Matki in India, are small, brownish-green legumes widely cultivated in arid and semi-arid regions. They are highly drought-resistant and valued for their ability to grow in poor soil conditions, making them a vital crop in dry regions.

These beans are rich in protein, dietary fiber, and essential minerals, making them a staple in vegetarian diets. When sprouted, moth beans become even more nutritious, offering enhanced vitamin and antioxidant content.

They are widely consumed in various forms such as whole beans, split beans (dal), or as sprouts. Their nutty flavor and quick cooking properties make them ideal for curries, salads, soups, and traditional Indian dishes like Matki Usal and Misal Pav.

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Product Name
Moth Beans / Matki
Botanical Name
Vigna aconitifolia
Type / Form
Whole, Split (Dal), Sprouted, Roasted, Flour
Color
Light Brown to Greenish-Brown
Moisture
Max 12–14%
Protein
22–24%
Dietary Fiber
10–12%
Fat Content
1–2%
Carbohydrates
55–60%
Shelf Life
12 Months (if stored in cool, dry place)
Packaging
1 kg, 5 kg, 25 kg, 50 kg PP / Jute Bags
Usage
Curries, dals, sprouts, snacks, flour, feed
Origin
India, Pakistan, Myanmar, Other Asian Regions
Whole Moth Beans
Used in traditional Indian dishes like Matki Usal and Misal Pav.
Split Moth Beans (Dal)
Added to salads, chaats, and breakfast bowls for a protein boost.
Sprouted Moth Beans
Roasted or fried as a crunchy, healthy snack option.
Roasted / Fried Moth Beans
Used in gluten-free recipes, parathas, and pancake-like preparations.
Moth Bean Flour
In some regions, used as nutritious livestock feed.
1. Rich Source of Protein
2. Supports Weight Management
3. Improves Digestion
4. Heart Friendly
5. Regulates Blood Sugar
6. Boosts Immunity
7. Bone & Joint Health
8. Energy Booster
9. Anemia Prevention
10. Better Nutrition When Sprouted