Vaal Curry Spicy sprouted field beans curry. This recipe is from FoodFood TV channel By Sanjeev Kapoor 24 Nov 2014 in Recipes Course New Update 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 Advertisment 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. #Broad field beans (Rangoon vaal) #Coriander powder #Cumin seeds #Curry leaves #Oil #Salt #Scraped coconut #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article