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Moth bean have high protein, cholesterol-lowering fiber, potassium. It also helps control blood sugar levels.

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Description
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Vigna aconitifolia, called the moth bean (pronounced "moat bean"), mat bean, Turkish gram , is a small, drought-resistant annual trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown.
The sprouted beans taste somewhat sweet. A hot whether legume, the moth bean thrives where temperatures are high.
Moth beans survives with little moisture; if it is placed near the end of rainy season the moisture remaining in the soil is often enough to mature a crop, which takes 2-3 months, with little or no additional rainfall or irrigation.
Growing only about 25 cm tall, the plant forms a mat across the soil surface. The pods when young, are eaten as a table vegetable, the tiny beans contain high protein and other nutrients.
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Kitchen secrets/Cooking tips
Drying Blanched Greens
Many leafy greens, such as broccoli, rabe and kale, benefit from quick submerging in boiling water ( a process called blanching ) before being sauteed with flavorings. After blanching ,it's important to squeeze as much water as possible out of the greens before adding them to the pan.Instead of squeezing the greens by hand, try this method .
1.Place the wet greens in the hopper of a potato ricer.
2.Close the handle and squeeze the water from the greens. Don't squeeze harder than is
necessary, or you might puree the greens.
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