Val is a delicately flavored pulse that is commonly used in maharashtrian kitchens. It can be sprouted and tasty dishes like sprouted val beans curry, val beans pulao can be prepared. Val is also very widely used to make lip-smacking gujarati cuisines. Vaal like other lentils and pulses are a good source of protein and dietary fiber. They are low in fat and rich in b complex vitamins, calcium, and potassium. The leaves are 10-25 cm long, pinnate with 2-7 leaflets, and of a distinct glaucous grey-green color. The fruit is a broad leathery pod, green maturing blackish-brown, with a densely downy surface; in the wild species, the pods are 5-10 cm long and 1 cm in diameter. Each pod contains 3-8 seeds; round to oval in shape.

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