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Tender, mildly sweet, and deeply satisfying, Valor Beans — known as Surti Papdi in Gujarati, Avarekalu in Kannada, and Mochai in Tamil — are a seasonal favourite that bring warmth and nourishment to winter meals. These flat, broad beans are prized for their creamy texture and ability to absorb spices beautifully. Find them in our Everyday Vegetables collection or explore all fresh produce in Fresh Foods.
For a classic Papdi Lilva Sabzi, cook with sesame seeds, green chilli, ginger, and a touch of jaggery for a sweet-savoury Gujarati flavour. Add to Undhiyu — the iconic Gujarati mixed vegetable dish — for an authentic winter feast. Valor beans also work beautifully in Mochai Kuzhambu (South Indian curry), Avarekalu Saaru (Karnataka rasam), and simple Stir-fries with coconut and spices.
Store in a cool, dry place or refrigerate in a perforated bag. Use within 3–4 days for best flavour and texture. Shell the beans just before cooking for maximum freshness. Blanch and freeze shelled beans for up to 3 months.
Q: What are the health benefits of valor beans?
A: Valor beans are rich in plant protein, dietary fibre, vitamins A and C, iron, and folate. They support digestion, immune function, and sustained energy levels.
Q: Do I need to shell valor beans before cooking?
A: Yes — the pods are typically shelled to reveal the flat beans inside. The pods themselves are not usually eaten, though young, tender pods can be cooked whole.
Q: Are valor beans the same as hyacinth beans?
A: Yes — valor beans, surti papdi, hyacinth beans, and field beans all refer to varieties of Lablab purpureus, a legume widely grown across South Asia and Africa.
