matki

Matki is the common name for the legume Vigna aconitifolia, also known as moth bean or moth pea. It is grown in arid and semi-arid regions of the Indian subcontinent and parts of Africa. The plant yields small seeds that are used as pulses and, widely, as sprouts in home cooking.

In Indian cooking, dried matki beans are simmered in curries and mixed dishes, while the sprouts are a staple in chaat, usal, and light curries. The flavor is earthy and nutty, and the seeds absorb spices well. Matki is valued for its protein and fiber content and for its ability to thrive in hot, dry conditions.

Cultivation and preparation: Matki is a short-duration, drought-tolerant legume suited to warm climates; it is commonly grown in India, Pakistan, and surrounding regions and is harvested after roughly 60–70 days. For cooking, dried seeds are soaked to shorten cooking time, while sprouts are produced by rinsing and draining the seeds daily until germination over a few days.

Nutrition and usage: Matki seeds provide plant-based protein and dietary fiber and supply minerals such as iron and potassium. It remains an important ingredient in rural diets and vegetarian cuisine across South Asia, with regional recipes and several names for the legume.