Bansi · 907 g
Bansi Moth Beans
What it is
Moth beans, also known as matki, are small, oval-shaped legumes with a mottled brown and green appearance. They are a staple in Indian cuisine, prized for their earthy flavor and ability to absorb spices. These beans are typically sold dried and require soaking and cooking before consumption. They are a versatile ingredient that can be used in a variety of dishes, adding texture and substance.
How people cook with it
These beans are a foundational ingredient for many savory Indian preparations.
- Sprouted for salads
- Cooked in curries
- Added to stews
- Used in savory pancakes
Before cooking, moth beans should be thoroughly rinsed and soaked in ample water for at least 8 hours or overnight. After soaking, drain and rinse them again. They can then be boiled until tender, which typically takes about 30-45 minutes. For sprouting, rinse soaked beans daily until they develop small tails. Cooked moth beans can be mashed or kept whole, and their mild flavor makes them a good base for absorbing the complex spices common in Indian cooking.
How it differs from similar foods
Compared to larger beans like kidney beans or chickpeas, moth beans are smaller and have a more delicate texture when cooked. Their distinct earthy flavor profile also sets them apart, making them particularly well-suited for specific regional Indian dishes where their unique taste is a key component.
Who it is for
Home cooks looking to prepare authentic Indian meals will find these beans essential.
How to keep the rest
Store dried moth beans in a cool, dry place in an airtight container. Once cooked, refrigerate any leftovers in a sealed container for up to 3 days. For longer storage, cooked beans can be frozen.