Moth Beans
Also known as mut, mot, mat, papillon, haricot or dew bean, the moth bean is very small and brownish in color, with a creamy yellow colored interior. Similar in taste to the mung bean, but with a nuttier flavour, these tiny beans are simmered with other vegetables for a staple curry in North India.
Moth Beans (pronounced "moat beans"), are a good source of protein (around 24%) and are high in dietary fibre.
The moth bean (Vigna Acontifotius) is also known as muth, mot, mat, haricot, papillon or dew bean. This tiny bean varies in colour from pale beige to reddish brown and has a creamy yellow interior. Similar in flavour to mung beans but with a more nutty flavour this bean is an extremely popular bean all over India - so popular in fact, that it is only ever exported when the home market has a surplus!<br><br>
Moth beans are a favourite dish in Northern India where they are slowly simmered with other vegetables and spices to make delicious vegetarian curry.
Never eat raw or uncooked beans or pulses. Unless advised otherwise, always soak beans and pulses overnight or for a minimum of 8 hours, drain away the water, rinse and boil in fresh water for a minimum of 15 minutes.
Never cook raw beans and pulses in a slow cooker. Always pre soak the beans, pour away the water and cook in fresh water as above before adding to the slow cooker.
Always read the instructions on the pack.
Available in 500g bags.
