Vigna aconitifolia, called the moth bean (from Hindimoṭh, ), mat bean, Turkish gram, or maṭki in Marathi, is a small, drought-resistantSantosh Khokhar and B. M. Chauhan, (abstract), Journal of Food Science, 51(3):591-594., 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.
Matki is very popular in Maharastrian cuisine. The beans are soaked overnight to make them sprout. These sprouted beans are used for salad, misal or usal.