Family: Fabaceae
Synonyms: Mucuna prurita, Dolichos pruriens
Common Name: Velvet bean, Cowitch, Cowhage, Kapikachu, Nescafe, Sea bean, Cowitch.
Local Name: Draga (द्रागल), Khaj-khujali, Gajal bael.

Dragal is an intriguing plant of Western Himalayas, known for its annual to short-lived perennial habit. It is with slender, wide-spreading vines.  Vine exhibits climbing, semi-woody stems found intertwining with other plants for support.

Flourishing at altitudes up to 2100m, Dragal is a common sight in scrub forests, field margins, grasslands, along hedges, rivers, and roads. Its adaptability allows it to grow in diverse habitats, potentially tthriving in well-drained, moist, humus-rich soils, so get naturalized in riverine forests and forest edges. Dragal showcases versatility by flourishing in both bright sunlight and partial shade. With its ability to form woody thickets, it can overpower underlying vegetation. In natural habitat, Dragal reproduces through seeds.

A distinctive characteristic of Dragal lies in the presence of irritant velvet-like hairs on its seedpods. These reddish-orange, velvety hairs cause intense itching and skin reddening within minutes of their contact. The peculiar nature of hairs might be the reason that the common name “velvet bean” has been given to this plant. Hairs get easily dislodged from the pods and can contaminate clothes and other objects, creating playful mischief. In the past, mischievous schoolchildren used to fluster their teachers by spreading Dragal hairs on chairs. This used to be a win-win situation for the students who not only enjoy watching their teachers contend with the intense itching but also helped them to secure an unscheduled break from their classes to revel in playful escapades. While the hairs can persist and remain active even when dried, they are not impervious to destruction by heat.  There is no serious danger unless the hairs find their way into the eyes. However, extreme situations have been known to cause blindness.

Dragal also contributes to nitrogen fixation, making it a minor food crop in some regions globally. Rich in nutrients, it is cultivated as a green vegetable in the foothills or lower hills of the Eastern Himalayas and Mauritius. In Guatemala and Mexico, both the green pods and mature beans are boiled and consumed. Interestingly, the seeds are traditionally roasted in these countries and ground to create a coffee substitute, earning them the nickname “Nescafé.” Revered for its protein concentration, ranging from 23% to 35% Dragal stands as a formidable source of dietary proteins, holding its own alongside pulses like soybean, rice bean, and lima bean ^1.2.3. 

Beyond its nutritional powers, Dragal boasts a storied history in Ayurvedic medicine, with roots that stretch back over 2,000 years. The seeds of this botanical marvel contain L-DOPA, a substance that sparked a revolution in the treatment of Parkinson’s Disease during the 1960s. However, it’s essential to tread carefully, as the seeds also harbor hallucinogenic toxic compounds⁴. Its seeds are used as tonic and aphrodisiac by some knowledgeable people and vaidya. It is also used in many AYUSH formulations. So, it can be used as a food or food supplement in various culinary dishes. its tender leaves and flowers can be an excellent addition to Chilla (locally kachru), pakoras, parantha, omlatte etc. Young pods can be cooked as vegetable or sambar. Seeds are soaked in water mixed with salt and taken as a snackSeeds are ground and taken as tonic with milk (2-5g per day). Mature seeds can be ground into flour or roasted and used as a coffee substitute⁵. Using this plant in culinary dishes can be beneficial, due to is high levodopa which will be helpful in maintain brain health, healthy cholesterol and blood sugar levels⁶.

Beyond its role on the plate, Dragal assumes multifaceted significance in the lives of local communities. The plant is harvested from the wild as a fodder by local community in large and as a source of food, medicine and source of income for those who understand its manifold virtues. Dragal’s need to be cultivated for both personal and commercial uses. Additionally, its ability to fix atmospheric nitrogen contributes to soil improvement, presenting a holistic opportunity for sustainable agriculture.

While the irritant hairs on the seed pods may impose some limitations on the use of Dragal for grazing animals, its overall contribution to nutrition, medicine, and economic well-being makes it a valuable ally in the tapestry of Himachal Pradesh’s natural bounty.

Dragal Plant:  

Dragal is a slender, wide spreading climbers. 

Leaves trifoliate; leaflets ovoid-rhomboid, 

Flowers dark purple, 2-3cm long, I large, drooping racemes. 

Pods 5-10, 1.5-1.8 cm, 4-6 seeded, S-shaped, clothed with dense, pale brown, irritating bristles. 

Seeds with an oblong, funicular hilum.

Dragal is in flowering and fruiting from July to October. Edible leaves can be collected from spring to rainy season of the year. Edible young pods can be collected from September to October. Mature seeds ca be collected late autumn to winters.

Nutritional Value:

100g of dried Dragal seeds contains energy, 330–400 kcal; protein, 23–35 g; carbohydrates, 50–60 g; dietary fibre, 5–10 g; fats, 5–7 g; L-Dopa (Levodopa), 4–6 g; ash content, 3–5 g; calcium, 120–150 mg; phosphorus, 350–400 mg; iron, 5–10 mg; Magnesium,100–150 mg; Potassium, 1000–1200 mg, Zinc, 3–5 mg; Vitamin C, 2–5 mg; Vitamin B1 (Thiamine), 0.4–0.6 mg; Vitamin B2 (Riboflavin), 0.2–0.4 mg; Vitamin B3 (Niacin), 1.5–3 mg ^7,8,9,10.

 Dragal (Lentil Soup)

A nutritious alternative to regular dal, this recipe incorporates Dragal seeds for added protein and health benefits.

Ingredients

Soaked and boiled Dragal seeds, 1 cup; chopped onion, 1; chopped tomatoes, 2; minced garlic, 2 cloves; grated ginger, 1-inch piece; chopped green chili, 1 (optional); turmeric powder, ½ tsp; cumin seeds, 1 tsp; coriander powder, 1 tsp; ghee or oil, 1 tbsp; salt to taste; and fresh coriander leaves for garnish.

Method:

Heat ghee or oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add garlic, ginger, and green chili; sauté for a minute. Stir in chopped tomatoes and cook until soft. Add turmeric, coriander powder, and salt, followed by the boiled   Dragal seeds. Add water to adjust consistency and simmer for 10–15 minutes. Garnish with fresh coriander leaves and serve hot with rice or roti.

 Dragal   flour Roti (Flatbread)

A healthy twist on traditional roti using Dragal   flour.

Ingredients:

Dragal seed flour, 1 cup (dried and ground after boiling); whole wheat flour, 1 cup; salt, ½ tsp; warm water, ½ cup; and ghee, 1 tbsp.

Instructions:

Mix Dragal flour, whole wheat flour, and salt in a bowl. Gradually add warm water and knead into a soft dough. Cover and let rest for 20 minutes. Divide into small portions, roll into flat circles, and cook on a hot pan, applying ghee on both sides. Serve with vegetable curry or yogurt.

Dragal seed chutney

A spicy and tangy chutney to enhance any meal.

Ingredients:

Dragal seeds ½ cup, garlic 2 cloves, onion 1 small (chopped), roasted sesame seeds 1 tbsp, tamarind pulp 1 tbsp, green chili 1, salt to taste, mustard seeds 1 tsp, oil 1 tsp, curry leaves few.

Method:

Blend boiled Dragal seeds, garlic, onion, sesame seeds, tamarind pulp, green chili, and salt into a smooth paste. Heat oil in a pan, add mustard seeds and curry leaves for tempering, and pour over the chutney. Serve with rice, dosa, or idli.

Dragal coffee (Herbal Coffee Substitute)

A caffeine-free coffee alternative with potential neuroprotective benefits.

Ingredients:

Dragal seeds ½ cup (roasted and ground), hot water 1 cup, honey or jaggery 1 tsp (optional), milk ½ cup (optional).

Instructions:

Roast Dragal seeds until dark brown and fragrant. Grind into a fine powder. Brew 1 tsp of the powder in a cup of hot water for 5 minutes. Strain and serve with milk and sweetener if desired.

Dragal Laddu (Velvet Bean Energy Balls)

A nutritious and energy-boosting sweet made from Dragal seeds, rich in protein, antioxidants, and beneficial compounds.

Ingredients:

Dragal   seeds (soaked overnight, boiled, dried, and ground into flour), 1 cup roasted  (besan), ½ cup; jiggery,  ½ cup; ghee (clarified butter), ¼ cup; grated coconut (optional), ¼ cup; chopped nuts (almonds, cashews, walnuts), ¼ cup; cardamom powder, 1 tsp; sesame seeds (optional), 2 tbsp; raisins, 2 tbsp. 

Method:

Soak the seeds overnight, boil them well to remove anti-nutritional factors, and sun-dry them. Once dried, roast them lightly and grind them into a fine flour. Heat a heavy-bottomed pan and dry roast the seeds flour for 3-4 minutes until aromatic. Add the gram flour and roast for another 2-3 minutes. In another pan, melt the jaggery with 2 tbsp water over low heat until it dissolves. Strain to remove impurities and return to the pan. Cook until it reaches a sticky consistency (soft ball stage). Add ghee to the roasted flour mixture and mix well. Pour the hot jaggery syrup into the mixture and quickly stir to combine. Add chopped nuts, raisins, cardamom powder, and sesame seeds (if using). While the mixture is warm, grease your hands with ghee and shape it into small laddus. Allow them to cool completely before storing. Store in an airtight container for up to two weeks. Enjoy as a nutritious snack or post-meal dessert.

Dragal, Coconut, and Ragi Flour Cookies.

Ingredients:

Dragal seed flour (prepared from roasted and dehulled seeds), ½ cup: Ragi (finger millet) flour,1 cup: Coconut powder (desiccated coconut), ½ cup: Jaggery powder (or brown sugar), ½ cup: Ghee or butter (melted), ¼ cup: Cardamom powder, ½ teaspoon: Baking powder, ½ teaspoon: Salt, ¼ teaspoon: Milk (adjust as needed), ¼ cup

Method:

Dry roast dragal seeds on low heat until aromatic. Remove the outer coating by rubbing them after cooling. Grind the seeds into a fine flour. In a mixing bowl, combine dragal flour, ragi flour, coconut powder, jaggery powder, baking powder, cardamom, and salt. Add melted ghee or butter and mix well. Gradually pour in milkand knead into a soft dough. Preheat the oven to 170°C (340°F). Roll out the dough and cut into desired cookie shapes or make small rounds. Place on a baking tray lined with parchment paper. Bake for 12-15 minutes or until golden brown. Let the cookies cool completely before storing. Enjoy with herbal tea or warm milk for a nutritious treat!

Medicinal Uses:

parts of dragal reported to possess valuable medicinal properties like anti-diabetic, aphrodisiac, anti-neoplastic, anti-epileptic, and anti-microbial activities¹¹. Roots are stimulant, tonic, diuretic, purgative and emmenagogue, used in diseases of nervous system, renal affections and dropsy. Seeds are used as tonic and aphrodisiac in AYUSH formulations¹². Dragal has been widely used in traditional medicine due to its diverse therapeutic properties. One of its most well-known benefits is its effectiveness in managing Parkinson’s disease, as it is a natural source of L-dopa, the precursor to dopamine. Studies suggest that Dragal seed powder can improve parkinsonian symptoms with a favourable safety profile, making it a promising alternative to synthetic L-dopa medications ¹³. Additionally, the plant exhibits neuroprotective and antioxidant properties, which may contribute to its potential in treating neurodegenerative diseases¹⁴.

Beyond neurological benefits, Dragal has been traditionally used as an aphrodisiac and for enhancing male fertility. Research indicates that its seed extract can improve semen quality and reduce psychological stress, thereby supporting reproductive health¹⁵. The plant has also demonstrated antidiabetic potential, with studies showing that its seed extract can help regulate blood glucose levels and lipid metabolism in diabetic models ¹⁶. Additionally, its antioxidant and anti-inflammatory properties contribute to overall health by combating oxidative stress and inflammation, which are linked to several chronic diseases ¹⁷.

Source of Income:

Despite the presence of irritant velvet-like hairs, Dragal seeds serve as a valuable source of income for economically disadvantaged communities. Harvested from the wild, these seeds are sold to Vaidyas at a price ranging from ₹80 to ₹150 per kilogram. Meena Devi, a local seller from Mandi town, shares that she often collects 30 to 40 kg of Dragal seeds from the forest at a time, supplying them on demand. This traditional trade not only supports local livelihoods but also keeps indigenous knowledge alive.

References: 

1. Guerranti R, Aguiyi J.C, Neri S, Leoncini R, Pagani R, Marinello E. Proteins from Mucuna pruriens and enzymes from Echis carinatus venom: characterization and cross-reactions. J Biol Chem. 277:17072–17078. doi: 10.1074/jbc.M201387200. 
2. Janardhanan K, Gurumoorthi P, Pugalenthi M. Nutritional potential of five accessions of a South Indian tribal pulse, Mucuna pruriens var. utilis. Part I. The effect of processing methods on the contents of L-Dopa phytic acid, and oligosaccharides. Journal of Tropical and Subtropical Agro-ecosystems. 2003; 1:141–152. 
3. Pugalenthi M, Vadivel V, Siddhuraju P. Alternative food/feed perspectives of an under-utilized legume Mucuna pruriens Utilis-A Review. Linn J Plant Foods Human Nutr. 2005; 60:201–218. doi: 10.1007/s11130-005-8620-4. 
4. Bown. D. (1995): Encyclopaedia of Herbs and their Uses. Dorling Kindersley, London. ISBN,0-7513-020-31.   
5. http://ecocrop.fao.org/ecocrop/srv/en/home.
6. https://www.flowersofindia.net/catalog/slides/Velvet%20Bean.html                   
7. Ravindran, V., & Ravindran, G. (1988). Nutritional and anti‐nutritional characteristics of mucuna (Mucuna utilis) bean seeds. Journal of the Science of Food and Agriculture, 46(1), 71-79.
8. Siddhuraju, P., Vijayakumari, K., & Janardhanan, K. (1996). Chemical composition and protein quality of the little-known legume, velvet bean (Mucuna pruriens (L.) DC.). Journal of Agricultural and Food Chemistry, 44(9), 2636-2641.
9. Kalidass, C., & Mahapatra, A.K. (2014). Biochemical composition and nutritional potential of Mucuna pruriens (L.) DC. var. utilis (Wall. ex Wight) Baker ex Burck (Velvet bean) seeds. International Food Research Journal, 21(1), 303-308.
10. Vadivel, V., & Janardhanan, K. (2000). Nutritional and antinutritional composition of velvet bean: an under-utilized food legume in South India. International Journal of Food Sciences and Nutrition, 51(4), 279-287.
11. Sathiyanarayanan L, Arulmozhi S. Mucuna pruriens A comprehensive review. Pharmacognosy Rev. 2007; 1:157–162
12. Singh, P. B. (2018). Flora of the Mandi District Himachal Pradesh North West Himalaya Bishen Singh Mahendra Pal Singh, ISBN: 9788121109628.
13. Katzenschlager, R., Evans, A., Manson, A., et al. (2004). Mucuna pruriens in Parkinson’s disease: a double-blind clinical and pharmacological study. Journal of Neurology, Neurosurgery, and Psychiatry, 75(12), 1672–1677.
14. Manyam, B.V., Dhanasekaran, M., Hare, T.A. (2004). Neuroprotective effects of the antiparkinson drug Mucuna pruriens. Phytotherapy Research, 18(9), 706–712.
15. Siddhuraju, P., Becker, K. (2003). Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. Journal of Agricultural and Food Chemistry, 51(8), 2144–2155.
16. Rane, A., Kothavale, A., Malla, P., et al. (2018). Antidiabetic and antihyperlipidemic effects of Mucuna pruriens seed extract in diabetic rats. Frontiers in Pharmacology, 9, 61.
17. Vadivel V, Pugalenthi M. Removal of antinutritional/toxic substances and improvement in the protein digestibility of velvet bean seeds during various processing methods. J. of Food Sci. and Technol. 2008; 45:242–246.