Lablab purpureus(Fabaceae) Val, Avarai, Lablab bean

Quick Overview:

This legume is foremost a Digestive Tonic and Antispasmodic, most notably used to relieve colic, diarrhea, and nausea while also strengthening digestive function and alleviating abdominal discomfort associated with indigestion and enteritis. Its secondary, key applications are as an Emmenagogue and Galactagogue to regulate menstruation and promote breast milk flow, and as a supportive therapy for managing blood sugar levels due to its fiber and complex carbohydrate content.

It is also a notable source of Plant-Based Protein and Essential Amino Acids, with seeds containing a substantial 20-28% protein. Its protein profile is particularly rich in the essential amino acid lysine, making it a valuable nutritional complement to cereal grains (which are lysine-deficient)

1. Scientific name and Basic Taxonomic classification

Species: Lablab purpureus

Family: Fabaceae

Genus: Lablab

Related Herbs from the same family:

Glycyrrhiza glabra (Licorice/Yashtimadhu): A premier Ayurvedic rasayana and adaptogen, used for its demulcent, expectorant, and adrenal-tonifying properties. It is a key herb for soothing the respiratory and digestive tracts.

Trigonella foenum-graecum (Fenugreek/Methika): A widely used seed and leaf, known for its hypoglycemic, galactagogue, and digestive stimulant properties. It is also a nourishing tonic.

Cajanus cajan (Pigeon Pea/Arhar, Toor): A staple pulse in India, the split dal is considered easy to digest and is used in convalescent diets. Its leaves also have medicinal applications.

The Fabaceae or Leguminosae family, known as the legume, pea, or bean family, is one of the most important plant families for human nutrition and medicine. Members are characterized by their fruit, a pod, and often have a symbiotic relationship with nitrogen-fixing bacteria.

2. Common names

Scientific Name: Lablab purpureus | English: Hyacinth Bean, Lablab Bean, Indian Bean | Sanskrit: Nishpava, Simbi, Rajasimbi | Hindi: Sem, Val Papdi, Mochai | Tamil: Avarai, Mochai | Telugu: Anumulu, Chikkudu | Kannada: Avarekalu, Mochai | Malayalam: Amara, Mochai | Marathi: Wal, Pavta | Bengali: Sheem, Barbati | Nepali: Hiunde Simi |

3. Medicinal Uses:Nutritive Tonic, Digestive Stimulant (in proper preparation), Antioxidant, Anti-inflammatory, Antispasmodic, Aphrodisiac (in traditional texts), Galactagogue.

Medicinal Parts:The mature dried beans (seeds), fresh immature pods, and leaves are used. The beans require thorough cooking to remove anti-nutritional factors.

4. Phytochemicals specific to the plant and their action.

Phytosterols (e.g., Stigmasterol): Plant sterols that can help modulate cholesterol levels, exhibiting Hypolipidemic potential.

Flavonoids (e.g., Apigenin, Luteolin): Potent Antioxidant compounds that help protect cells from oxidative damage and provide Anti-inflammatory benefits.

Dietary Fiber (Soluble and Insoluble): Supports digestive health, acts as a prebiotic, and contributes to a feeling of fullness. Its action is Digestive Regulator and Hypoglycemic (moderates blood sugar absorption).

Protein and Complex Carbohydrates: Provides sustained energy and essential building blocks for the body, supporting its role as a Nutritive Tonic and strength promoter (Balya).

Anti-nutritional factors (Lectins, Trypsin inhibitors): These compounds are naturally present in raw beans and can interfere with digestion and nutrient absorption. Their negative action is neutralized by proper soaking, boiling, and cooking.

5. Traditional and Ethnobotanical uses covering the Medicinal uses.

Daurbalya (Weakness) & Brimhana (Nourishment)

Formulation: Cooked beans as a part of a meal.

Preparation & Use: The well-cooked beans are consumed in soups, stews, or curries. They are considered a strengthening food for children, the elderly, and those recovering from illness.

Reasoning: The high content of protein, complex carbohydrates, and minerals makes it an excellent food for building body mass and restoring energy.

Vata Disorders & Shoola (Abdominal Pain)

Formulation: Well-cooked bean soup with digestive spices like cumin and asafoetida.

Preparation & Use: A soup made from the beans, cooked until very soft and seasoned with Vata-pacifying spices, is given to relieve colic and abdominal pain.

Reasoning: Its nourishing quality pacifies Vata, while proper cooking and spices ensure it is easily digestible and does not cause gas.

Stanyajanana (Galactagogue)

Formulation: Cooked beans in the diet of lactating mothers.

Preparation & Use: Including well-cooked Lablab beans in the regular diet is believed to support healthy milk production.

Reasoning: As a nutritious and protein-rich food, it provides the essential building blocks required for lactation.

External Use for Inflammation

Formulation: Paste of the leaves.

Preparation & Use: Fresh leaves are ground into a paste and applied topically on swellings, boils, or minor wounds to reduce inflammation and pain.

Reasoning: The anti-inflammatory and antimicrobial properties of the leaf phytochemicals provide localized relief.

6. Healing recipes, Teas, Decoctions and Culinary use (if any):

The immature pods (e.g., Val Papdi) are a popular vegetable in Indian cuisine. The mature, dried beans (e.g., Mochai) are used in stews and curries, especially in South Indian cooking.

Strength-Building Mochai Curry

Purpose: A nourishing meal for strength and recovery.

Preparation & Use:

• Soak dried Mochai beans overnight. Discard the water.

• Pressure cook with turmeric and salt until very soft.

• Prepare a curry with onions, tomatoes, and a blend of spices like coriander, cumin, and pepper.

• Consume with rice or roti.

Digestive Val Papdi Sabzi

Purpose: To consume the vegetable in an easily digestible form.

Preparation & Use:

• Clean and chop fresh hyacinth bean pods (Val Papdi).

• Sauté with cumin, asafoetida, and ginger.

• Cook until tender. This preparation helps minimize the gas-producing potential.

Important Detoxification Step

Purpose: To remove anti-nutritional factors from dried beans.

Preparation & Use:

• Always soak dried beans for 8-12 hours.

• Discard the soaking water.

• Boil the beans vigorously in fresh water for at least 10-15 minutes before reducing to a simmer until fully cooked.

7. Disclaimer:Lablab purpureus beans must never be consumed raw due to the presence of potentially toxic compounds like cyanogenic glycosides and lectins. Thorough soaking and cooking are essential to make them safe and digestible. Even when cooked, they may cause flatulence in some individuals. As with any dietary change for therapeutic purposes, it is advisable to consult a healthcare provider. This information is for educational purposes only.

8. Reference Books, Books for In-depth Study:

• Indian Materia Medica by Dr. K.M. Nadkarni

• Ayurvedic Pharmacopoeia of India

• The Useful Plants of India

9. Further study: Plants that might interest you due to similar medicinal properties

1. Vigna unguiculata (Cowpea, Lobia)* Species: Vigna unguiculata | Family: Fabaceae | Genus: Vigna* Similarities: Both are nitrogen-fixing legumes producing protein-rich beans used as nourishing food tonics. They share a similar culinary profile and require identical soaking and cooking processes to ensure digestibility and safety.

2. Cicer arietinum (Chickpea, Chana)* Species: Cicer arietinum | Family: Fabaceae | Genus: Cicer* Similarities: Another vital protein-rich legume from the Fabaceae family. Chickpeas, in their whole (Kala Chana) and split (Chana Dal) forms, are also used as a strengthening food and are considered a grounding, Vata-pacifying food when well-cooked.

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