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A wide range of food preparations can be made from ricebean, in addition to the simple dahl produced from a variety of pulses. This page gives some examples
The main use is to produce
dahl of one sort or another. Preferred varieties for this tend to have large (bold) grains, and are determinate and early or medium maturing types. The first picture shows
Mori dahl - simply cooked with salt water and turmeric, and pureed when cooked. The final dish is then seasoned with onion and garlic. This is simply eaten with rice alone or with other dishes. The second is a dish of
sour dahl, again here served with rice.
Medicinal and cultural values of ricebean
Ricebean is considered to be useful in warm seasons while taking as soup (dahl). It has cultural importance as well as used in local feasts or social gatherings for soup, curry and as a snack. Among farmers, ricebean is well known for its adaptation and production even in marginal lands but most of the farmers believe that it causes flatulence (irrespective of landraces). They also perceive that ricebean is not good to eat during winter, particularly for children and the elderly, as it is felt to be a "cold" food. However, farmers' opinions show a bt of contradiction, as most of the Indian farmers prefer its use during winter, and although it is also considered "cold" food in Nepal it is mostly consumed during winter.
