Ranguni Vaal Sabzi

Name: Ranguni Vaal Sabzi
Cuisine: Indian
Ingredients: 2 cups ranguni vaal - you can easily get it in Dmart, Amazon or grocery shop; 2 tablespoon oil; 1/4 teaspoon baking soda (approx 2 pinch...for one cup of vaal you need just one pinch..don't add too much soda); 1/4 teaspoon carom seeds (ajwain); 1/4 teaspoon of mustard seeds and jeera; pinch hing; 1/4 teaspoon haldi powder; 1/2 teaspoon kashmiri or normal chili powder; 1/2 teaspoon garam masala or any sabzi masala you have; 1 teaspoon dhania jeera powder; 1 tablespoon grated or powder jaggery; 1 teaspoon imli pulp or kokam; as per taste Salt; As per needed Coriander leaves for garnish

Priya Gokani @Priyag

Mumbai

Ranguni Vaal also known as broad beans is like a pulses and commonly found in a Gujarati Thali...Please note they are different from Kadve Vaal which are small in size and has brown cover and eaten in Maharastra ...This sabzi goes well with rice or roti

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Ingredients

2 cupsranguni vaal - you can easily get it in Dmart, Amazon or grocery shop
2 tablespoonoil
1/4 teaspoonbaking soda (approx 2 pinch...for one cup of vaal you need just one pinch..don't add too much soda)
1/4 teaspooncarom seeds (ajwain)
1/4 teaspoon of mustard seeds and jeera
pinchhing
1/4 teaspoonhaldi powder
1/2 teaspoonkashmiri or normal chili powder
1/2 teaspoongaram masala or any sabzi masala you have
1 teaspoondhania jeera powder
1 tablespoongrated or powder jaggery
1 teaspoonimli pulp or kokam
as per tasteSalt
As per neededCoriander leaves for garnish

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Steps

1

Wash and soak the ranguni vaal overnight or at least for 8-10 hours
2

Put it in pressure cooker, add water and soda and pressure cook it for 4-5 whistles or depending on the cooker you use...don't give it more whistle or else it will mash up completely.. Soda is optional but it really helps in digestion of the pulses and makes it soft
3

Heat the oil in a kadai, add ajwain, hing, chili powder, haldi and then add boiled vaal, half cup of water and salt
4

Add garam masala, dhania jeera powder and let the vaal cook on 5 to 10 mins on low flame...keep mixing it in between
5

Lastly add jaggery and tamarind pulp..you can also add kokam, mix it and close the gas (this is most important ingredient don't skip it)
6

Garnish it with dhania and serve with rice or roti
7

Note: I have not added any onion garlic or tomato to this dish....you can add them but I will suggest enjoy the taste of the pulses in this manner

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Priya Gokani @Priyag

on January 08, 2022 15:55

Mumbai

Financial writer by profession but Love to cook innovative dishes with lesser ingredients. My aim is everyone should fall in love with Cooking and sharing recipes with easily available ingredients and can be cooked in less time. I am strong believer of eat local and eat everything. Enjoy all the seasonal fruits and vegetables. Cook the way your mom, grand mom used to cook and most importantly enjoy your meals rather than getting worries about calories and weight. Enjoy the home cooked meals more and exercise more to get perfect glowing skin, good hair and good health. It also the secret to long healthy life.