Rangooni Vaal

Name: Rangooni Vaal
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup vaal; 1 tbsp jaggery; 1 tsp tamarind pulp; to taste Salt; 1 tsp Turmeric powder; 1 tbsp Coriander cumin powder; 1 tsp garam masala; 1 tbsp oil; 1 tsp ajwain and mustard seeds; 1/2 tsp asafoetida; 2 whole dry red chillies

Leena Mehta @DesiTadka26

Ahmedabad

#indiankitchen

Leena Mehta @DesiTadka26

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Ingredients

25 minutes

4 servings

1 cupvaal
1 tbspjaggery
1 tsptamarind pulp
to tasteSalt
1 tspTurmeric powder
1 tbspCoriander cumin powder
1 tspgaram masala
1 tbspoil
1 tspajwain and mustard seeds
1/2 tspasafoetida
2whole dry red chillies

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Steps

25 minutes

1

Wash and soak vaal for 6-7 hours. Cook it in cooker for 4-5 whistles or until cooked. Add oil to kadhai. Add mustard seeds and ajwain. Once splutters add whole red chilli and asafoetida.
2

Add vaal to it. Add all spices along with tamarind pulp and jaggery. Boil and cook on slow medium flame until it's gravy thickens. Add chopped coriander and serve hot with ladoo, puri, fulvadi, Batakanu shaak, daal and Bhaat.