Ranguni Vaal Sabzi

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. This sabzi goes well with rice or roti. 


 


Below is the pic of the Ranguni Vaal on the left and Kadve Vaal on the right (Source: Google) these are big in size compared to Kadve Vaal which has Red brown cover and that is popularly used in Maharashtrian curry.  In this Vaal you just have to soak and cook directly.  


You can easily get this Vaal from Dmart, Amazon and more easily available in local grocery store of Maharashtra and Gujarat.  Few things to note before I share the recipe: 

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) 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

3) I have mentioned adding soda. Please note you can skip it completely but in pulses adding of soda helps in quick digestion and also makes its soft and cooks very well and faster.  Its a personal choice.  If you don't add it ensure you soak this Vaal for few hours more.  

                     

Ingredients:

  • 2 cups Ranguni Vaal - you can easily get it in Dmart, Amazon or grocery shop
  • 2 tablespoon oil
  • 1/4 teaspoon baking soda (approx. 2 pinch...for one cup of Vaal you need just one pinch. Don't add too much soda) ..You can skip this completely and soak  the beans for longer time so it gets cooked faster
  • 1/4 teaspoon carom seeds (Ajwain)
  • 1/4 teaspoon of mustard seeds and jeera
  • Pinch of hing
  • 1/4 teaspoon haldi powder
  • 1/2 teaspoon Kashmiri or normal chili powder
  • 1/2 teaspoon garam masala or any sabzi masala you have
  • 1 teaspoon dhania jeera powder
  • 1 tablespoon grated or powder jaggery
  • 1.5 teaspoon imli pulp or kokum or lemon juice 
  • as per taste Salt
  • As per needed Coriander leaves for garnish

Method: 

  • Wash and soak the Ranguni Vaal overnight or at least for 8-10 hours. More you soak more softer it becomes 
  • Put it in pressure cooker, add water and soda and pressure cook it for 4-5 whistles or depending on the cooker you use...don't give it more whistle or else it will mash up completely.. Soda is optional but it really helps in digestion of the pulses and makes it soft
  • Heat the oil in a kadai, add Ajwain, hing, chili powder, haldi and then add boiled Vaal, half cup of water and salt 
  • Add garam masala, dhania jeera powder and let the Vaal cook on 5 to 10 mins on low flame...keep mixing it in between 
  • Lastly add jaggery and tamarind pulp. You can also add kokum or lime juice, mix it and close the gas (this is most important ingredient don't skip it). Garnish it with dhania and serve with rice or roti


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