Hyacinth Bean Stew
Hyacinth Bean Stew is a hearty, savory dish made primarily from hyacinth beans (also known as lablab beans or val papdi), often cooked with tomatoes, onions, garlic, and a blend of spices. It is a popular home-style comfort food in various regional cuisines, particularly in parts of India and Southeast Asia. The stew is typically thick and flavorful, served with rice or flatbreads.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and dietary fiber, with a moderate carbohydrate content. It provides essential minerals like iron and potassium, and a typical serving contains roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 12 g |
| Carbs | 32 g |
| Fat | 5 g |
| Fiber | 10 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Iron | 4.5 mg |
| Potassium | 520 mg |
| Folate | 180 mcg |
| Magnesium | 65 mg |
| Phosphorus | 150 mg |
| Manganese | 1.2 mg |
| Vitamin B6 | 0.3 mg |
| Zinc | 1.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Hyacinth beans are a traditional, drought-resistant legume, making the dish a sustainable and nutritious staple in many agrarian communities. Nutritionally, it's valued for its high fiber content, which supports digestive health and provides sustained energy.
