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Moth beans scientifically known as Vigna aconitifolia are a type of legume that is native to India and commonly grown and consumed in various regions of the Indian subcontinent. These small drought-resistant beans are an essential part of Indian cuisine and are known by various names in different Indian languages including matki in Hindi and Marathi tur in Gujarati and muthira in Malayalam.
When cooked moth beans have a tender and slightly nutty texture. They hold their shape well and do not become mushy making them suitable for various culinary applications.
Moth beans are widely used in Indian cooking particularly in North Indian and Gujarati cuisines. They are often used to make curries stews and dry vegetable dishes. One popular dish made with moth beans is matki usal a spicy and savory preparation with various spices and ingredients. Moth beans can also be sprouted and used in salads sandwiches or as a filling for various snacks.
After soaking moth beans are typically simmered in water or broth until they become tender. Cooking times can vary but generally take around 30 minutes to 1 hour depending on the age and size of the beans. Adding spices and seasonings enhances their flavor.
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