Broad beans seeds curry (vaal nu shaak)

Name: Broad beans seeds curry (vaal nu shaak)
Total time: 27000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 100 grams dry broad beans seeds (vaal); Salt as taste; 1 tsp tamarind paste; 1 tsp jaggery powder; 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 bay leaf,; 2 cloves,; 1 cinnamon,; 1 star anise; 1 green chilli finely chopped; 1 tomato finely chopped; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1/4 tsp cumin powder; Salt to taste; coriander leaves as needed

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#goldenapron23
#week24
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#cookpadindia
Rasawala vaal nu shaak is a popular Gujarati curry recipe. a healthy curry recipe prepared mainly with white broad beans or also known as vaal. It is a mildly sweet tangy and spicy gravy-based curry recipe. It is simple to prepare and can be served with roti or rice. It is loved by all kinds of age groups. So with a few basic ingredients try out Gujarati rasawala vaal nu shaak.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

7hrs+30 minutes

3 servings

100 gramsdry broad beans seeds (vaal)
Salt as taste
1 tsptamarind paste
1 tspjaggery powder
2 tbspoil
1 tspcumin seeds
1 pinchasafoetida
1bay leaf,
2 cloves,
1 cinnamon,
1 star anise
1green chilli finely chopped
1tomato finely chopped
1/2 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1/4 tspcumin powder
Salt to taste
coriander leaves as needed

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Steps

7hrs+30 minutes

1

Firstly,soak the broad beans seeds in water for 6-7 hours.In a pressure cooker, add soaked vaal, water and salt. Close lid and cook vaal on a medium flame for 5-6 whistle
2

Heat oil in a pan; add cumin seeds, a pinch of hing, bay leaf and other khada masala, Sauté for a minute. add chopped green chilli and tomato saute until tomatoes are soften. Add all dry spices,½ cup of water and salt.
3

Cover and cook till oil is release from the sides.Then add boiled vaal with water and mix well.Cover and cook for 4-5 minutes till the curry thickens.Add garam masala, tamarind paste and jaggery powder. Mix well.
4

Add coriander leaves and remove from heat. Serve the broad beans curry hot with phulkas or parathas and rice.