Simple flat bean dish in little to no time
Simple flat bean dish in little to no time
Shim or Sheem is commonly known as string beans as they enclose a tough fiber running along the seam from one end to the other of the flattened pods. Therefore, it is also called flat beans. The mature velvety sheem has a sweet crunchy taste with an excellent texture.
Apart from mung daal or black gram, toor daal or pigeon peas, and bengal gram or cholar daal, the Big Four of pulses that are commonly used all over India, red lentil or masoor, cow peas, horse gram, lablab bean, there are several others that are also very popular. Like most members of the family these pulses are excellent sources of protein, B vitamins like thiamine B1, riboflavin B2, niacin B3, pantothenic acid B5, and folate folic acid/vitamin B9 as well as several dietary minerals like calcium, iron, magnesium, potassium, phosphorus and sulphur.
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
- 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.
- Blanch the pods in salty hot and iced cold water for 2 times alternately and keep aside.
- 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.
- 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.
Traditional research in script: Nispava
- Meaning, different types of nispava are aggravates of vayu and pitta and un-unctuous. They dry up kapha.
- Meaning, different types of simbi reduce strength and alleviate kapha. They are exceedingly un-unctuous, astrigent sweet, cooling, constipative and promoter of strenght. They reduce the power of digestion.
- Meaning, it has several varieties viz white, block, yellow and red. They have different tastes but all of them share the properties described above. They are predominantly pungent in taste as well as vipaka and hot.
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|
|Gujrati||Vaal/val, Wal papri, Chavdari ghevda, Pawta, Ghevda|
|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|
Prescription drugs supplements also may interfere with nutrient absorption, digestion, metabolism, utilization, or excretion. Similarly, both nutritional status and diet can affect the action of drugs by altering their metabolism
activity under certain circumstances. Drugs may act centrally or peripherally to decrease appetite or may reduce appetite as a result of side effects during treatment and recovery from Chemical Dependency. Peripherally acting agents include those that inhibit gastric emptying, and bulking agents. Continuous intake of artificial vitamin supplements may stop natural production for quite awhile, which can create greater risks of vitamin deficiencies as well.
There is a tremendous scope to increase the yield as well as quality of indigenous vegetable through technological advancement. Increased indigenous vegetable production and consumption will prevent the incidence of mal-nutritional disorders, generate more income to the farmers and vegetable traders as well. Due emphasis has been given on indigenous vegetables. Thus the indigenous vegetables have the vital role for nutritional, financial, food security and sustainable development of the peoples of Bengal.