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Papdi nu Shaak Recipe

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Papdi is not a common ingredient in Europe, but it is found in dishes throughout India, Southeast Asia, and East Africa. The plant is originally from East Africa. It is an important ingredient in many Gujarati dishes.

Papdi is a lentil, it is also called hyacinth bean, or lablab. Each pod contains 2-4 beans, which are soft like peas, but more firm. The pods are tender and edible and both parts are used in this shaak. We’ve started growing our own papdi, but before that I would buy it frozen from Indian grocery stores.

Bowl of papdi nu shaak

Fresh papdi takes a little more work to prep. A fibrous string has to be removed from each pod. Papdi can’t be consumed raw, because, like many beans, it has toxins that have to be cooked out to be removed.

Papdi on the vine

Papdi nu Shaak is one of my favorite dishes with papdi. It is simple to make, flavorful vegetable dish. It goes great with roti or naan.

Removing fiber from papdi
Peeled papdi
Papdi nu shaak

Papdi nu shaak

Steve Thomas-Patel
A traditional Gujarati shaak made with papdi beans
4.86 from 7 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 78 kcal


  • 1 cup cilantro (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 2 green chilies (finely chopped)
  • 2 cups papdi, chopped
  • 1 tbsp oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp ajmo (carom seeds)
  • ½ tsp turmeric
  • ½ tsp hing (asafetida)
  • salt to taste
  • 1 squeeze lemon juice


  • In a small bowl, mix the finely chopped cilantro, garlic and green chilies to make the masala
  • Heat the oil in a saucepan over medium heat. Test the oil by adding a few mustard. If they sizzle and pop, the oil is hot enough. Now add the mustard seeds, ajmo (carom seeds), turmeric, and asafetida to the oil. Toast for 10 to 15 seconds.
  • Add the papdi and salt to the pan. Mix well. Cover and cook for about 7-8 minutes until the beans have softened.
    Add papdi
  • Add the masala from the first step. Cook 3-4 minutes.
    Add masala
  • Add a squeeze of lemon juice and serve with a flatbread such as paratha, naan, or roti.



Calories: 78kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 137mgFiber: 3gSugar: 4gVitamin A: 803IUVitamin C: 34mgCalcium: 31mgIron: 1mg
Keyword lentils, papdi
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Bowl of papdi nu shaak


  1. 5 stars
    Made this papdi for dinner yesterday and it was so good! Tasted just like my mom makes, so it was fun to eat. Ate with rotli, dal and rice. Definitely making it again.

    1. Yay! It makes me so happy to read your comment and know that you enjoyed it! It’s a wonderful compliment that it tastes like your mom’s!
      This recipe is so close to my heart because it’s been passed down to me from my grandmother, who likely learned it from her own mother.
      Thank you for commenting!??

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