Moth Dal
Also known as: Matki, Turkish gram, Dew bean, Moth bean, Vigna aconitifolia, Mat bean
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Also known as: Matki, Turkish gram, Dew bean, Moth bean, Vigna aconitifolia, Mat bean
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A hearty and protein-packed curry featuring creamy moth bean dal topped with spicy, flavorful Indian scrambled eggs (bhurji). This unique dish is a wholesome meal, perfect with hot rotis or rice.
A wholesome and nutty dal from Rajasthan, made with moth beans. This simple, protein-rich curry is finished with a fragrant tempering of ghee and spices, making it a perfect and authentic accompaniment to roti or rice.
A wholesome and flavorful flatbread from Rajasthan, stuffed with a spiced mash of moth beans. This protein-packed paratha is perfect for a hearty breakfast or lunch, best served with a side of tangy pickle and cool yogurt.
When stored in an airtight container in a cool, dry place, dried moth dal can last for up to 12 months.
Yes, soaking for 4-6 hours is recommended to reduce cooking time and neutralize anti-nutrients like phytic acid.
Whole moong dal (green gram) or brown lentils are the best substitutes due to their similar size and texture.
Yes, cooked moth dal can be frozen in airtight containers for up to 3 months.
Soak the dal overnight, drain the water, and keep it in a damp cloth or a sprout maker for 24-48 hours.
Yes, moth dal is naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
It is exceptionally high in protein, dietary fiber, iron, magnesium, and folate (Vitamin B9).
Look for small, uniform, brownish-red seeds that are free from stones, dust, and insect holes.
No, they are different species. Moth dal (Vigna aconitifolia) is smaller and brownish, while moong dal (Vigna radiata) is green.
Moth Dal is a versatile ingredient found in cuisines around the world. With 343 calories per 100g and 22.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →It is commonly used in Maharashtrian Misal Pav, Matki chi Usal, and various sprouted salads.