Cluster beans with the botanical name Cyamopsis tetragonoloba, is an annual legume and the source of guar gum. It is also known as gavar, gawar, or guvar bean.
Guar beans are best suited for cooked applications such as sautéing, stir-frying, and roasting. Young Guar beans are consumed similarly to green beans and are popular in daals or lentil soups, stir-fries, curries, mixed vegetable sabzi, and pulav which is an aromatic basmati rice cooked with vegetables and dry nuts. Mature Guar is most often used in commercial applications and is harvested for the seeds within the pod. The seeds are dried and ground into a fine powder known as Guar gum. This gum is used as a thickener for soups, dough, dressings, ketchup, and puddings, as a stabilizer in cheeses, and a stiffener in ice creams and yogurt. Guar beans pair well with mustard seeds, turmeric, chili powder, coriander, garam masala, onions, garlic, tomatoes, potatoes, bell pepper, carrots, broccoli, and coconut. When fresh, they will keep 1-2 weeks when stored in the crisper drawer in the refrigerator.