Steamed Sheem - dELICIOUS LabLab Linn

Flat bean Bengali Seem recipe - delicious LabLab Linn

Simple flat bean dish in little to no time

Shim or Sheem is also known as string beans because the flattened pods have a strong fibre that runs down the seam from one end to the other. As a result, it is also known as flat beans. The mature, velvety sheem has a great texture and a sweet, crisp flavour. Cooking Suktor Jhol with flat beans, brinjal, chunks of young banana, and entire chickpeas is described in an old vegetarian cookbook. It can also be prepared with neem, beans, brinjal, pumpkin, and jackfruit seeds along with phulbori and ginger paste.

Red lentil, or masoor, cowpeas, horse gramme, and lablab bean are some additional very well-liked pulses in addition to the Big Four that are frequently used throughout India: mung daal, or black gram, toor daal, or pigeon peas, and Bengal gram, or cholar daal. These pulses are good providers of protein, B vitamins like thiamine B1, riboflavin B2, pantothenic acid B5, and folate folic acid/vitamin B9, as well as a variety of other nutrients like calcium, iron, magnesium, potassium, phosphorus, and sulphur.

"Sorshe Posto Sheem - dELICIOUS LabLab Linn"

By Barnali Dutta
Published 11/18/2014

Prep time: 00:10 | Cook time: 00:15 | Total time: 00:25 | Yield: 2 servings

Sanskrit name Nishpava botanical name Dolichos lablab Linn, English name flat bean has a totally different approach in treatment of impotency and improving debilities and is possibly the holistic approach of ayurvedic medicine. Our ancient nutritionists and physicians knew that this little bean was also packed with an astonishing array of therapeutic powers and is used to treat many disorders. The sage Charaka was very impressed by this seed's ability to make even an old man potent and fertile. [ref:Chiranjib Banousadhi by Shibkali Bhattacharya, vol IV, pg 149]

Ingredients for the recipe

  • Fresh mature pod, 250g
  • Mustard seeds and poppy seeds paste, 1 tbsp each
  • Salt and sugar, to taste
  • Mustard oil, 2 tsp
  • Onion seeds, 1 tsp
  • Whole green chili, 3


  1. First prepare the pods for the recipe. Make a small cut at the end and peel out the fiber from the whole seam of the pod along the cut end of the bean or sheem. Keep it whole for this recipe.
  2. Blanch the pods in salty hot and iced cold water for 2 times alternately and keep aside.
  3. Take a pan, heat oil in medium flame, add onion seeds and one green chili, add prepared pods, add salt and sugar, stir gently, keep the fire to simmer and cover with a lid. After 5 minutes open the lid, add pastes, sprinkle 2 tsp water to protect the paste from burning, stir cooked vegetables gently to cover with the paste. Check if the vegetables are cooked or not. If not allow 2 to 3 minutes more to cook in simmer. Now put off the flame. Add slitted green chili, cover the pan with the lid and give a resting period for another 2 minutes.
  4. Fresh pod only needs about 4 to 5 minutes of cooking. Dried seeds needs to soak in water overnight and then require slow-cooking about 1 hour or in pressure cooker about 15 to 20 minutes.

Nonetheless Nibbling....

Proteins are essential in everybody’s diet, are known as building blocks of life making up 45% of the body by weight. Proteins are complex substances found in many foods and are made up of thousands of small units called amino acids. Complete proteins are from animal sources meat and milk because it contains all nine of the essential amino acids in the right balance and most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids.

Isoflavones is a natural component in Raj-Shimbi that shows a weak estrogen like effect and anti-estrogen effect. Sheem is a valuable green source of protein about 25%, amino acids, vitamins [A, B, C]. Sheem also contains copper, niacin, and folate They are rich in L-dopa, which is very important against Parkinson’s disease.

English Lablab bean, hyacinth bean, Lablab niger
Botanical Dolihos lablab Linn , family Leguminaceae
Sanskrit Nishpava, simbi/shimbi, rajshimbi, vallaka
Hindi Sem
Gujrati Vaal/val, Wal papri, Chavdari ghevda, Pawta, Ghevda
Bengali Shim, rajashimbi
Marathi Pavate, vaal
Tamil Mochai, avari
Telegu Anumulu, chikkudu
Kanada Avare, avarekai
Konkan Alsande
Malayalam Avara, there is a bitter variety of Val known as kadva in the Deccan
Medicinal/Therapeutic Uses Treatment for ear and throat infections
Edible part and uses of some indigenous vegetables Pod and dry seed, Mature green pod and seed as vegetable, dry seed as pulse, plant as animal feed, soil improvement crop