How to make Vaal Curry -
Spicy sprouted field beans curry.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Broad field beans (Rangoon vaal) (रंगून वाल), Salt (नमक)
Cuisine : Maharashtrian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Sprouted Hara Chana Amti Palak Milakootal Besan Ke Shahi Gatte Chana Dal in Coconut Gravy
Vaal Curry Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Vaal Curry Recipe
Broad field beans (Rangoon vaal) 250 grams
Salt to taste
Turmeric powder 1/4 teaspoon
Onion roughly chopped 1 medium
Scraped coconut 1/2 cup
Red chilli powder 1/2 teaspoon
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 10-12
Coriander powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Method
Step 1
Boil vaal with 2 cups water in a non stick pan for 3-4 minutes. Drain well.
Step 2
Add 2 cups fresh water, salt and turmeric powder and cook till soft.
Step 3
Grind onion, coconut and red chilli powder with ¼ cup water till smooth.
Step 4
Heat oil in a small non stick pan.
Step 5
When vaal is fully cooked, add ground paste and mix.
Step 6
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.
Step 7
Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
