Though lablab is an ornamental plant in the United States, this is a popular food in Africa, Asia, and Central and South America. The seeds of Lablab are less than a half inch long and their color ranges from white to brown, red, and black. The plant itself grows as a vine, with large broad leaves.

Lablab grows in a wide range of soils from deep sands to heavy clays. Lablab loses its leaves during prolonged dry seasons. This can tolerate high temperatures. Lablab can be included in the pasta, bread, and grain food group. Despite their beautiful differences in color and taste, all the legumes have similar nutritional value. A serving (1/3 cup of cooked lablab) contains around 80 calories, no cholesterol, lots of complex carbohydrates, and little fat.

Lablab roots are attacked by several nematodes. A stem rot caused by Sclerotinia sclerotiorum sometimes attack the plant under wet conditions. A dual purpose legume and can be used with cereals in smallholder systems. This can be sown with summer grass crops to provide a mixed forage crop system. Lablab haves a high forage quality.

Also this is used as a green manure crop to restore soil fertility. Drought tolerant once established. High grain yields. It acts as a better root disease resistance than cowpeas. Lablab pods can be eaten fresh. Dried beans can be prepared in the same way as other legumes. Previously lablab was included in the genus Dolichos following Linneus, but now it comes under the monotypic genus Lablab. Lablab is primarily self-fertilizing.

Method:

1. Soak the beans in the water over night.
2. Remove the skin of the beans the next day.
3. In a pan place the beans (skin off), salt, corn oil, water, turmeric powder.
4. Cover the pan with the lid and simmer for about 50 minutes or till the beans are cooked.
5. Remove from heat and sprinkle with crispy fried shallot.
6. Lablab beans with crunchy fried shallots is ready to serve.

Method:

1. In a pan place the beans (skin off), turmeric powder and salt with enough water.
2. Cover the pan with the lid and simmer for about 50 minutes or till the beans are cooked.
3. Grind all the other items roughly and put it aside.
4. In a pan pour oil and add mustard seeds.
5. When the mustard seed start to splutter, add the mixture to it and fry.
6. Then add the boiled beans to it and stir for a few minutes till you get the right consistency.

Method:

1. Soak field beans in luke warm water for 2 hours.
2. Peel out the outer skin and dry it on a clean cloth for a while in shade.
3. Deep fry the dried field beans till it gets crisp.
4. Now take a spoon of ghee in a pan and add chilly powder, salt and asafoetida to it.
5. Add the fried field beans and saute for few mins in very low flame till the spices spread evenly.
6. Transfer it to an air tight container and enjoy for a week.

Method:

1. Cook the beans for 3 to 4 whistles and keep it aside.
2. Grind coconut to a fine paste and keep it aside.
3. Heat oil in a heavy bottomed vessel, add mustard seeds and curry leaves to it and allow it to splutter.
4. Next add onions and fry till it turns golden color.
5. Then add tomatoes to it and cook for around 3 minutes.
6. Add the cooked beans and little water to the mixture prepared above.
7. Add chilly powder, turmeric powder, coriander powder, tamarind extract, salt to the mixture.
8. Mix it well and simmer for 5 minutes.
9. Add coconut paste and cook for one Min or till the gravy becomes thick.
10. Finally add some coriander leaves and curry leaves to it.

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