Lablab purpureus (
syn. Dolichos lablab L.,
Dolichos purpureus L.,
Lablab niger Medikus,
Lablab lablab (L.) Lyons,
Vigna aristata Piper, and
Lablab vulgaris (L.) Savi
[1]), commonly known as the
hyacinth bean,
Indian bean,
Seim (
Guyana as well as
Trinidad and Tobago),
Egyptian bean,
Bulay (
Tagalog),
Bataw (
Bisaya), or
đậu ván (
Vietnamese), is a species of
bean in the family
Fabaceae that is widespread as a food crop throughout the
tropics, especially in
Africa,
India and
Indonesia. It is called 'Avarai' in Tamil. In western
Maharashtra, especially
Konkan region, these beans are grown and called as
Vaal (वाल).It is also called as "Avarekaalu" In Karnataka and is is very famous its its curries (Avarekalu Saaru), Salad (Avarekaalu Usli) and sometimes even its outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. That form is called as "Hitakubele Avarekalu" which means Pressed(Hitaku) and Avarekalu (Hyancinth bean). A traditional food plant in
Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
[2]Growth
Seeds of the purple hyacinth bean
The hyacinth bean grows as a
vine, producing purple
flowers and striking electric-purple coloured
seed pods. Lablab bean is a good choice for a quick screen on a
trellis or
fence. It grows fast, has beautiful, fragrant flowers that attract butterflies and
hummingbirds, and it even produces edible leaves, flowers, pods, seeds and roots. Dry seeds are
poisonous due to high concentrations of
cyanogenic glucosides, and can only be eaten after prolonged boiling.
[3]It is also grown as
forage [4] and as an
ornamental plant.
[5] In addition, this plant is also cited as a
medicinal plant and a
poisonous plant.
[6] [7]In
Maharashtra, a special spicy curry known as
Vaala che Birde (वालाचे बीरडे). This delicacy is often used during fasting festivals during
Shravan month.
In
Telangana region of India, bean(చిక్కుడు) pods cut into small pieces,cooked as spicy curry in
Pongal festival season, along with
Bajra bread, it has been a very special delicacy for centuries.
In
Huế,
Vietnam, it is the main igredient of the dish
chè đậu ván.
In Kenya, it is known as 'Njahi' and is popular among the
Kikuyu group. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers. Beans are boiled and mashed with ripe and/or semi-ripe bananas giving the dish a sweetish taste.
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