Ranguni Vaal with Dhokli

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 stores of Maharashtra and Gujarat.  

Ingredients: 

For the Ranguni Vaal:

  • 2 cups Ranguni Vaal - you can easily get it in Dmart, Amazon or grocery shop. Soak it for overnight for at least 8 to 10 hours 
  • 2 tablespoon oil
  • 1/4 teaspoon carom seeds (Ajwain)
  • 1/4 teaspoon of mustard seeds and jeera
  • Pinch of hing
  • 1/4 teaspoon of haldi powder
  • 1 teaspoon Kashmiri or normal chili powder
  • 1/2 teaspoon of garam masala or any sabzi masala you have 
  • 1.5 teaspoon dhania jeera powder
  • 1 tablespoon grated or powder jaggery
  • 1.5 teaspoon imli pulp or kokum or lemon juice (Add any one of the three) 
  • Salt as per taste
  • Coriander leaves for garnish. If you have grated coconut use that as well for garnish 

For the Dhokli: 

  • Make a dough from 1.5 cup wheat flour
  • 1/2 tsp haldi powder
  • 1/2 tsp Kashmiri red chill
  • 1/2 tsp of dhania jeera powder
  • 2 tsp oil
  • Salt to taste
  • Finely chopped coriander (2 teaspoon) optional 
  • Water to knead the dough (You can to make the dough similar to one you make for the Roti) 

Method: 

Making of the Ranguni Vaal:

  • Wash and soak the Ranguni Vaal overnight or at least for 8-10 hours. 
  • Put it in pressure cooker, add water, give it one boil and then close the pressure cooker. Give it for 4-5 whistles or more depending on the cooker you use...don't give it more whistle or else it will mash up completely 
  • Heat the oil in a kadai, add Ajwain, rai, jeera, 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 

Making of the Dhokli: 

  • In a bowl add add wheat flour, salt, all the spices, coriander and water to prepare the dough. Roll the Roti from the dough an cut into diamond or any shapes you love.  I have given a kind of oval shape. 
  • Keep the roti slightly thick so the Dhokli don't break once you boil 
  • Boil 2 cups of water and put the Dhokli one by one in it. Once the Dhokli rises up its cooked. Don't boil it too much. Boil it for 3 to 4 mins only

Final step: 

  • Once the Dhokli is cooked put it in the Ranguni Vaal curry that is cooked.  Cook the Dhokli with the Vaal for another 4 to 5 mins so the Vaal flavour gets infused in the Vaal.   
  • Lastly add jaggery. Close the gas and add tamarind pulp/kokum or lime juice, mix it. Don't cook after that or else the curry will become bitter 
  • Garnish it with dhania and Serve hot with rice or roti

Notes: 

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) The Dhokli in winter season can have the flavour of green garlic leaves 

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


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