A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable.
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As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The dried val bean is light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.