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Gwarfali, or cluster beans (*Cyamopsis tetragonoloba), is a legume native to India, widely cultivated for its tender pods and seeds. The pods are slender, green, and slightly flattened, known for their mildly bitter taste and high nutritional value. Rich in fiber, protein, and essential nutrients like calcium and iron, gwarfali is beneficial for digestion and overall health. It is commonly used in Indian cuisine to prepare stir-fries, curries, and side dishes. The seeds are processed to extract guar gum, a thickening agent used in food, pharmaceuticals, and industrial applications. Gwarfali thrives in arid regions, making it a valuable drought-tolerant crop.