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Mature, raw moth bean seeds contain per 100 g edible portion: water 9.7 g, energy 1435 kJ (343 kcal), protein 22.9 g, fat 1.6 g, carbohydrate 61.5 g, Ca 150 mg, Mg 381 mg, P 489 mg, Fe 10.9 mg, Zn 1.9 mg, vitamin A 32 IU, thiamin 0.56 mg, riboflavin 0.09 mg, niacin 2.8 mg, vitamin B₆ 0.37 mg, folate 649 μg and ascorbic acid 4.0 mg. The essential amino-acid composition per 100 g edible portion is: tryptophan 147 mg, lysine 1248 mg, methionine 220 mg, phenylalanine 1028 mg, valine 734 mg, leucine 1541 mg and isoleucine 1138 mg. The principal fatty acids are per 100 g edible portion: linoleic acid 485 mg, palmitic acid 313 mg, linolenic acid 265 mg, oleic acid 129 mg and stearic acid 51 mg (USDA, 2005). The protein has a lower digestibility than that of mung bean (''Vigna radiata'' (L.) R.Wilczek). The digestibility of the starch and protein is considerably improved by processing treatments such as soaking, removal of the seed coat, germination and pressure cooking.

Annual, slender, hairy herb with short, angular, erect stem up to 40 cm tall and many prostrate branches up to 150 cm long. Leaves alternate, 3-foliolate; stipules lanceolate, c. 12 mm long, peltate; petiole 5–10 cm long, grooved; stipels small; leaflets 5–12 cm long, deeply divided into 3–5 narrow lobes. Inflorescence an axillary, head-like, dense false raceme; peduncle 5–10 cm long. Flowers bisexual, papilionaceous; pedicel 5–8 mm long; calyx campanulate, c. 2.5 mm long; corolla yellow, standard orbicular, up to 8 mm long, wings c. 6 mm long, keel sickle-shaped, c. 7 mm long; stamens 10, 9 united and 1 free; ovary superior, sessile, c. 4 mm long, style incurved. Fruit a cylindrical pod 2.5–5 cm × 0.5 cm, brown, covered with short stiff hairs, 4–9-seeded. Seeds rectangular to cylindrical, 3–5 mm × 1.5–2.5 mm, whitish green, yellow to brown, often mottled with black; hilum white, linear. Seedling with epigeal germination.