Instructions: Pulses are a rich source of protein and carbohydrate. They contain calcium iron phosphorus and many other minerals and vitamins. To make these nutrients more digestible it is necessary to sprout pulses. Moath is one such pulse which improves greatly in taste as well as nutritive value by sprouting.

how it grows
As it is the most drought resistant of all pulses moath is grown widely in dry or sandy areas. It helps prevent erosion of soil by the wind. Moath seeds grow in small pods on thick matted bushes. In the winter the pods are picked dried and threshed either by hand or mechanically.

appearance and taste
Small elongated beans with a brown skin and a brownishyellow interior they have a nutty flavour and a strong earthy smell.

buying and storing
Because of its size and colour moath is especially prone to adulteration and almost always has dust and small stones mixed into it. Always pick out the impurities before use. Store in an airtight jar for 3 months.

culinary uses
Moath is cooked dry with spices coconut and fresh coriander. It can also be made into a thick puree to be eaten with rice. Sprouted moath is stir fried with a few spioes and eaten with hunks of freshly baked bread called pau. This makes a filling snack when sprinkled with fine fried noodles to add crunch. Moath goes particularly well with fried onions which add a touch of sweetness to the nuttiness of the beans.

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