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Main Ingredients | Broad field beans (Rangoon vaal), Salt |
Cuisine | Maharashtrian |
Course | Dals and Kadhis |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Vaal Curry
- 250 grams Broad field beans (Rangoon vaal)
- to taste Salt
- 1/4 teaspoon Turmeric powder
- 1 medium Onion roughly chopped
- 1/2 cup Scraped coconut
- 1/2 teaspoon Red chilli powder
- 4 tablespoons Oil
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 10-12 Curry leaves
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chilli powder
Method
- Boil vaal with 2 cups water in a non stick pan for 3-4 minutes. Drain well.
- Add 2 cups fresh water, salt and turmeric powder and cook till soft.
- Grind onion, coconut and red chilli powder with ¼ cup water till smooth.
- Heat oil in a small non stick pan.
- When vaal is fully cooked, add ground paste and mix.
- Add cumin seeds, mustard seeds, curry leaves, coriander powder, red chilli powder to the small pan and when the seeds splutter add it to the vaal mixture and mix well.
- Serve hot with steamed rice.
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