Hyacinth Beans (Lablab, Dried)

Hyacinth Beans (Lablab, Dried): Nutrition and Complete Guide

Hyacinth beans — known botanically as Lablab purpureus (the species name reflects the deep purple pods of many varieties) — are a versatile tropical legume important in South Asian, East African, and Southeast Asian cuisine. Known as avarekai in Kannada, val in Gujarati, and field beans or Indian beans in various English-language contexts, hyacinth beans are cultivated across the tropics for their immature pods (eaten as a vegetable), their fresh seeds, and their dried mature seeds. The plant is also important as animal fodder and as a nitrogen-fixing cover crop. In Karnataka (South India), avarekai is a seasonal delicacy enthusiastically anticipated — fresh hyacinth beans are prepared in sambar, usli, and various spiced preparations during their brief winter season. The dried mature seed requires careful preparation as it contains anti-nutritional factors that must be eliminated through soaking and cooking.

Nutritional Value and Cooking

Dried hyacinth beans provide 344 kcal and 23.9 g of protein per 100 g, with 57.2 g of carbohydrates and 25.6 g of fibre. Excellent for thiamine, iron, phosphorus, and folate. Soak overnight and discard soaking water — this is important for hyacinth beans as the soaking removes cyanogenic glycosides and other anti-nutritional factors. Boil vigorously for ten minutes, then simmer for sixty to ninety minutes until completely tender. Use in South Indian-style curries with coconut, tamarind, and spices, or in East African stews. The flavour is earthy and slightly sweet when well-cooked.