Dry Moth Sprouted 200g

Dry Moth Sprouted 200g – Sun-Dried Sprouted Matki for Rajasthani Cooking

Sanwariya Dry Moth Sprouted is carefully dried sprouted moth beans, perfect for preparing traditional Rajasthani dishes. Also known as sprouted matki or moth dal sprouts, these small brown beans are first sprouted to bring out their natural goodness and then gently dried so they can be stored and cooked any time. You get the taste and texture of fresh sprouts without the waiting, soaking and daily care that home sprouting needs. This 200g pack is ready to soak and cook into usal, sabzi, chaat and more.

This product is packed by Sanwariya and sold by Dev Grah Udyog, a family business from Sardarshahar, Rajasthan, known for papad, spices, mukhwas and traditional desert foods. Every pouch is cleaned, sorted and packed with care so you get even, good-quality sprouted beans.

Why Choose Sanwariya Dry Moth Sprouted?

• Ready-sprouted: No need to soak and wait two or three days for sprouts at home.
• Rich in protein and fibre: As printed on the pack label.
• 100% natural: Just sprouted and dried moth beans, with nothing added.
• Premium quality: Cleaned and sorted beans with visible sprout tails.
• Long-lasting: Dried sprouts store well for months in a cool, dry place.
• Resealable pouch: The zip-lock silver pouch with a clear window keeps them fresh.

Benefits of Dry Moth Sprouted (Ankurit Moth Ke Fayde)

Sprouted pulses have long been part of healthy Indian home cooking. Here is why families love sprouted moth:

• Plant protein: Moth beans are a natural source of plant protein, and the pack highlights this product as rich in protein.
• Dietary fibre: The label also describes it as rich in fibre, which is an important part of a balanced diet.
• Sprouting tradition: Sprouting is a traditional method that many families prefer, as sprouted pulses are often considered lighter and easier to digest.
• Saves time: No overnight soaking and days of sprouting; just a short soak and you are ready to cook.
• Consistent quality: Every batch is evenly sprouted and dried, so you get the same result every time.
• Versatile: Use it in usal, sabzi, chaat, salads, pulao and soups.
• Long shelf life: Keep a pack in the pantry for whenever you want a quick, wholesome meal.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. If you have a health condition, please consult your doctor about your diet.

What Is Dry Moth Sprouted?

Moth, also called matki, is the small brown bean of the moth bean plant, a hardy pulse that grows in the dry soils of Rajasthan. To make this product, whole moth beans are soaked and allowed to sprout until small white tails appear. The sprouted beans are then carefully dried so that they keep well. When you soak them again before cooking, they soften quickly and give you the familiar taste and bite of fresh sprouts. Sprouted moth is a favourite in Rajasthani, Gujarati and Maharashtrian kitchens, where it is used to make usal, misal and many other dishes.

How to Cook Dry Moth Sprouted

1. Rinse: Wash the sprouted beans two or three times in water.
2. Soak: Soak in warm water for 1 to 2 hours until they swell slightly.
3. Boil or steam: Pressure cook for one whistle, or boil for 10 to 12 minutes, until just tender.
4. Cook: Use in dry sabzi, curry, chaat or salad.

Rajasthani Moth Sprouts Sabzi

Heat oil, add jeera, heeng and chopped green chilli. Add the boiled sprouts, then haldi, red chilli, dhania powder, amchur and salt. Toss for a few minutes and finish with lemon juice and fresh coriander. Serve with bajra roti or phulka.

Matki Usal (Sprout Curry)

Cook onion, tomato, ginger and garlic with spices into a thick masala. Add the boiled sprouts and some water and simmer for 10 minutes. Garnish with coriander and serve with pav, roti or rice. Top with farsan for a quick misal.

Sprouts Chaat

Mix boiled and cooled sprouts with chopped onion, tomato, cucumber, green chilli, lemon juice, chaat masala and coriander. A healthy, filling snack ready in minutes.

Sprouts Pulao

Add boiled sprouts to rice along with whole spices and vegetables for a wholesome one-pot pulao.

Taste and Texture

Once cooked, sprouted moth has a soft yet slightly firm bite and a mild, nutty and earthy flavour. It soaks up masala beautifully and works well in both dry and gravy dishes.

Dry Moth Sprouted vs Home Sprouting

• Dry moth sprouted: Ready in about an hour of soaking, consistent quality, long shelf life.
• Home sprouting: Needs overnight soaking plus one or two days of sprouting, and fresh sprouts spoil quickly.

Keeping a pack of dry sprouts at home means you can enjoy sprout dishes any day without planning ahead.

Dry Moth Sprouted vs Moth Mogar

• Sprouted moth: Whole sprouted beans with skin, great for usal, chaat and sabzi.
• Moth Mogar: Skinless split moth dal, best for dal and dry mogar.

Both come from the same desert pulse and are staples of Rajasthani cooking.

More Ways to Use

Add a handful of boiled sprouts to vegetable soup, khichdi or upma for extra protein and texture. Mix them into paratha or chilla batter, or toss with lightly sautéed vegetables for a quick lunch box meal. For a crunchy snack, roast boiled and dried sprouts in a pan with a little oil, salt and red chilli until crisp.

Simple Weekly Meal Ideas

• Breakfast: Sprouts chaat with a cup of tea.
• Lunch: Moth sprouts sabzi with roti and curd.
• Dinner: Matki usal with rice or pav.
• Snack: Roasted spicy sprouts.

Great for Busy Families

Fresh sprouts need planning, daily rinsing and quick use before they spoil. Dry sprouted moth removes all of that. Just soak for an hour while you prepare the masala, and you have a wholesome, protein-rich dish on the table. It is an easy way to add more pulses to everyday meals for the whole family.

How Dry Moth Sprouted Is Made

Making good dry moth sprouted takes patience. First, whole moth beans are cleaned and soaked in fresh water. They are then kept in a warm, moist place until tiny white sprouts appear, which usually takes one to two days. Once the sprouts reach the right length, the beans are spread out and gently dried until all the moisture is gone. Careful drying is important so that the sprouts keep their shape, colour and taste. The finished dry moth sprouted is then sorted and packed into airtight pouches. When you soak it at home, the beans come back to life and give you the soft, nutty bite of fresh sprouts.

Tips for the Best Result

• Use warm water for soaking; it softens the beans faster.
• Do not overcook; the beans should stay whole and slightly firm.
• Add lemon juice at the end to brighten the flavour.
• Store cooked sprouts in the fridge and use within a day.

Packing and Quality

Sanwariya dry moth sprouted comes in a food-grade silver zip-lock pouch with a clear window and a label showing batch number, packing date and MRP. The label reads “Matki Sprouted, Moth Dal Sprouted, Rich in Protein and Fiber, 100% Natural”.

Storage and Shelf Life

• Best before 6 months from packing, as printed on the pack.
• Store in a cool, dry place.
• Close the zip lock tightly after each use.
• Keep away from moisture.

Who Will Love This Product?

• Health-conscious families looking for protein-rich vegetarian food.
• Busy cooks who love sprouts but do not have time to sprout at home.
• Rajasthani and Maharashtrian food lovers who enjoy usal and moth sabzi.
• Anyone who wants a long-lasting, natural pantry staple.

A Taste From the Heart of Rajasthan

Moth is the pulse of the Thar desert. It grows where little else can and has fed desert families for generations. Sanwariya dry moth sprouted brings this humble, nourishing bean to your kitchen in a convenient, ready-sprouted form, packed with care in Sardarshahar.

Why Buy from Dev Grah Udyog?

• Trusted Sanwariya brand from Sardarshahar, Rajasthan.
• Cleaned, sorted and freshly packed products.
• Honest labelling and fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 200g pack to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India. Add papad, spices and other Rajasthani foods to the same order.

Frequently Asked Questions

What is dry moth sprouted?

It is moth beans (matki) that have been sprouted and then dried, so you can store them and cook sprout dishes any time.

How do I use it?

Rinse, soak for 1 to 2 hours, boil until tender, then cook as sabzi, usal, chaat or pulao.

Is it rich in protein?

Yes, the pack label describes it as rich in protein and fibre.

Do I need to sprout it again?

No, it is already sprouted. Just soak and cook.

How long does it last?

Best before 6 months from packing. Store in a cool, dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers this product and our full range across India.

Enjoy wholesome sprouts any day without the wait. Order Sanwariya Dry Moth Sprouted 200g today.