Field Bean seeds - Kadva Vaal

Kadva Vaal, also known as field beans, are a common ingredient in Maharashtrian cuisine and can be found in a variety of dishes, including Konkan, Chinese, Sprouting Bean, and Arabic dishes.

Kadva Vaal, also known as Field Beans, is a popular and versatile bean that is used in a variety of cuisines. It is commonly used in the Konkan area of Maharashtra, but can also be found in Chinese and Arabic dishes. Due to its starchy texture when cooked, it is often referred to as butter beans. Its delicate flavor makes it a perfect accompaniment to many dishes.

• Vaal is popular in China in Schezuan cuisine. Also used as a breakfast item in Arabic cuisine
• It has rich fibre content which it makes you feel fuller for longer time. This also aids in weight loss and controlling diabetes
• Hyacinth Beans help fight malnutrition, especially in infants, and can also be used as medicine for chickenpox.

Kadve Vaal, or bitter field beans, are a beloved staple among the Koli tribe. These beans can be sprouted and cooked with onions and coconut to create a flavorful curry, but their well-known tendency to cause flatulence has earned them the reputation of a "gassy" dish. To balance this, the Koli people often drink Kokum sharbat after a meal featuring Kadve Vaal curry. For best results, begin by soaking the seeds overnight and then follow your preferred cooking method.

Plant in well-drained soil in a sunny location, space them appropriately, provide regular watering, and harvest the pods when they are mature