The hyacinth bean is an old domesticated pulse and multi-purpose crop.[8][9][10] Due to seed availability of one forage cultivar (cv. Rongai), it is often grown as forage for livestock[11] and as an ornamental plant.[12] In addition, it is cited both as a medicinal plant and a poisonous plant.[13][14] The fruit and beans are edible if boiled well with several changes of the water.[14] Otherwise, they are toxic due to the presence of cyanogenic glycosides, glycosides that are converted to hydrogen cyanide when consumed. Signs of poisoning include weakness, vomiting, dyspnea, twitching, stupor, and convulsions.[14] It has been shown that there is a wide range of cyanogenic potential among the varieties.[15] The leaves are eaten raw or cooked like spinach.[10] The flowers can be eaten raw or steamed. The root can be boiled or baked for food. The seeds are used to make tofu and tempeh.[7] In Maharashtra, a special spicy curry, known as vaala che birde (वालाचे बीरडे), is often used during fasting festivals during Shravan month.[citation needed] In Karnataka, the hyacinth bean is made into curry (avarekalu saaru)(Kannada: ಅವರೆಕಾಳು ಸಾರು), salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean, and a curry known as Hitikida Avarekaalu Saaru is made out of this deskinned beans.[citation needed] In Telangana, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with bajra bread; it has been a very special delicacy for centuries.[citation needed] In Huế, Vietnam, hyacinth beans are the main ingredient of the dish chè đậu ván (Hyacinth Bean Sweet Soup).[16] In Kenya, the bean called 'Njahe' is popular among several communities, especially the Kikuyu tribe. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers.[17] Beans are boiled and mashed with ripe and/or semi-ripe bananas, giving the dish a sweet taste. Today the production is in decline in eastern Africa.[17][18] This is partly attributed to the fact that under colonial rule in Kenya, farmers were forced to give up their local bean in order to produce common beans (Phaseolus vulgaris) for export.[19]