Ranguni Vaal with Dhokli

Name: Ranguni Vaal with Dhokli
Total time: 2400 s
Yield: Family
Cuisine: Indian
Ingredients: 2 cups Ranguni Vaal - you can easily get it in Dmart, Amazon or grocery shop. Soak it for overnight for at least 8 to 10 hours; 2 tablespoon oil; 1/4 teaspoon carom seeds (Ajwain); 1/4 teaspoon mustard seeds and jeera; Pinch hing; 1/4 teaspoon haldi powder; 1 teaspoon Kashmiri or normal chili powder; 1/2 teaspoon garam masala or any sabzi masala you have; 1.5 teaspoon dhania jeera powder; 1 tablespoon grated or powder jaggery; 1.5 teaspoon imli pulp or kokum or lemon juice (Add any one of the three); as per taste Salt; some Coriander leaves for garnish. If you have grated coconut use that as well for garnish; 1.5 cup wheat flour; 1/2 tsp haldi powder; 1/2 tsp Kashmiri red chill; 1/2 tsp dhania jeera powder; 2 tsp oil; as per taste Salt to; 2 tsp Finely chopped coriander optional; as required Water to knead the dough (You can to make the dough similar to one you make for the Roti)

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 commonly in Maharashtra. You can easily get this Vaal from Dmart, Amazon and more easily available in local grocery store of Maharashtra and Gujarat. This sabzi goes well with rice or roti.

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Ingredients

40 mins

Family

For the Ranguni Vaal:
2 cupsRanguni Vaal - you can easily get it in Dmart, Amazon or grocery shop. Soak it for overnight for at least 8 to 10 hours
2 tablespoonoil
1/4 teaspooncarom seeds (Ajwain)
1/4 teaspoonmustard seeds and jeera
Pinchhing
1/4 teaspoonhaldi powder
1 teaspoonKashmiri or normal chili powder
1/2 teaspoongaram masala or any sabzi masala you have
1.5 teaspoondhania jeera powder
1 tablespoongrated or powder jaggery
1.5 teaspoonimli pulp or kokum or lemon juice (Add any one of the three)
as per tasteSalt
someCoriander leaves for garnish. If you have grated coconut use that as well for garnish
For the Dhokli:
1.5 cup wheat flour
1/2 tsphaldi powder
1/2 tspKashmiri red chill
1/2 tspdhania jeera powder
2 tspoil
as per tasteSalt to
2 tspFinely chopped coriander optional
as requiredWater to knead the dough (You can to make the dough similar to one you make for the Roti)

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Steps

40 mins

1

Making of the Ranguni Vaal: Wash and soak the Ranguni Vaal overnight or at least for 8-10 hours. More you soak more softer it becomes
2

Put it in pressure cooker, add water, give it one boil and then close the pressure cooker. Give it for 4-5 whistles or more depending on the cooker you use.don't give it more whistle or else it will mash up completely
3

Heat the oil in a kadai, add Ajwain, rai, jeera, 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

Making of the Dhokli: In a bowl add add wheat flour, salt, all the spices, coriander and water to prepare the dough. Roll the Roti from the dough an cut into diamond or any shapes you love. I have given a kind of oval shape.
6

Keep the roti slightly thick so the Dhokli don't break once you boil
Boil 2 cups of water and put the Dhokli one by one in it. Once the Dhokli rises up its cooked. Don't boil it too much. Boil it for 3 to 4 mins only
7

Final step: Once the Dhokli is cooked put it in the Ranguni Vaal curry that is cooked. Cook the Dhokli with the Vaal for another 4 to 5 mins so the Vaal flavour gets infused in the Vaal.
8

Lastly add jaggery. Close the gas and add tamarind pulp/kokum or lime juice, mix it. Don't cook after that or else the curry will become bitter
Garnish it with dhania and Serve hot with rice or roti
9

Notes: 1) 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
2) The Dhokli in winter season can have the flavour of green garlic leaves
2) Adding of imli pulp or kokum or lemon juice is the most important don't skip that also add this only after closing the gas or it becomes bitter

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Priya Gokani @Priyag

on September 10, 2022 10:22

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.