Mataki, or moth bean (Vigna aconitifolia), is a drought-resistant annual legume widely cultivated in the arid and semi-arid regions of India. This creeping herbaceous plant grows up to 40 cm tall and produces yellow flowers that develop into yellow-brown pods containing small, rectangular seeds. Mataki is highly prized for its impressive nutritional profile: per 100 grams, it provides about 343 calories, 23 grams of protein, 62 grams of carbohydrates, and is rich in dietary fiber, iron, magnesium, potassium, and B vitamins.

Traditionally, mataki is soaked and sprouted to enhance its digestibility and nutritional value. The sprouts are crunchy with a mildly sweet flavor, making them a popular ingredient in salads, usal, misal, and other Maharashtrian recipes. Its high protein content makes it especially beneficial for vegetarians and vegans, supporting muscle repair and overall health. Mataki is also valued in Ayurveda for its ability to balance doshas and promote digestive health. Due to its resilience in dry climates and ability to improve soil quality, mataki is an important crop for sustainable agriculture in India and beyond.

Key Features:

High in plant-based protein and dietary fiber

Rich in essential minerals like iron, magnesium, and potassium

Drought-resistant and suitable for arid regions

Versatile—used in sprouted, cooked, and curry forms

Supports digestive health and is easy to digest when soaked and cooked

Important in traditional Indian and Ayurvedic diets

Mataki is a nutritious, sustainable, and versatile legume that supports both health and traditional cuisine.

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