Cook with moth bean
As an Amazon Associate, Foodgeist earns from qualifying purchases.
I Am a Filipino Cookbook by Nicole Ponseca
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
$25◆ Buy on Amazon →
On Food and Cooking by Harold McGee
The definitive food science reference — covers every culinary technique
$25◆ Buy on Amazon →
I Am a Filipino Cookbook by Nicole Ponseca
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
$25◆ Buy on Amazon →
I Am a Filipino Cookbook by Nicole Ponseca
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
$25◆ Buy on Amazon →
About
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×46
1×16
2×11
minty×3
woody×3
3×2
mint×2
fresh×2
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
kilocaloriescarbohydratesashstarchglutamic-acid-dehydroxylasepufaphytin-phosphorusfibermufaprotein(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(+)-marmesin(-)-medicarpin(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol
Molecular pairings
Pairs well with — computed from shared flavor compounds
moth bean
20 shared
Mountain yam, hawaii, cooked, steamed, with salt
20 shared
Mountain yam, hawaii, cooked, steamed, without salt
20 shared
Mountain yam, hawaii, raw
20 shared
Mountain yam, hawaii, cooked, steamed, with salt
20 shared
Mountain yam, hawaii, raw
20 shared
Mountain yam, hawaii, cooked, steamed, without salt
Source & License
Source
Wikidata
License
CC0
Source page
Imported
4/18/2026, 4:30:56 AM
Verification
Multi-layer verified