Moth Beans

Moth Bean Or scientifically known as Vigna aconitifolia has a dense appearance with well spread horizontal branches which bear deeply notched leaflets. The leaves bear a close semblance to potato leaves. The bright yellow flowers develop on the hairy branches to give way to yellowish brown pods. The yellow pods contain about four to nine seeds which are as small as a large grain of rice. The Moth Bean is a hot weather, drought resistant legume and this fact is supported by its well developed tap root system. The Moth Bean plant flourishes to a full growth in short day lengths. It does not tolerate water logging so much so that the plant hardly requires any irrigation and thrives well in well drained Moth bean seed is used as human food in India and Pakistan. the seeds can be cooked and eaten as a vegetable and can also be processed as dals to preserve them for a long time. And later can be prepared in sprouts and also be cooked as any other dal or beans. In India, green pods are eaten as a vegetable, and the tiny seeds are eaten whole or split. Traditionally in India, The seeds are fried to make them into a crunchy snack. The mothbean incorporated products holige, masala vadai, nucchinundae, payasam, kharasev were are prepared by replacing the main pulse used in the basic recipe at 50 per cent level and papad at 100 per cent. Also Moth Bean can be assimilated as a flour to prepare south Indian foodie delights like Idli and dosa. Moth Bean seeds are a good and potential reservoir of Proteins and other essential minerals and vitamins. Mothbean is one of the major protein food source. It is rich in protein (23.6 g), calcium (202 mg) in it can make it an excellent supplement to cereal diet. Especially for people who are unaware of the problems that mal-nutrition can push them into. Moth Bean is a cheap source of nutrients and forms a specific and perfect diet.