Moth beans have a coffee-coloured shell and are probably the smallest type of bean that is grown in India and Pakistan. They are particularly popular in Indian dishes based on rice or minced meat and in combination with other beans or chickpeas. They should be soaked for about 30 minutes before cooking.
Moth beans or Matki can be eaten both sprouted and as whole beans. To make sprouted beans, soak them overnight and then in the morning wrap them in a wet cloth. The sprouted beans make a great addition to salads.
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