Rasawala vaal nu shaak | Gujarati vaal ki sabzi | traditional gujarati vaal sabji

Rasawala vaal nu shaak is a popular Gujarati curry recipe. a healthy curry recipe prepared mainly with white butter beans or also known as vaal. It is mildly sweet tangy and spicy gravy based curry recipe. It is simple to prepare and can be served with roti or rice. It is loved by all kinds of age groups. So with a few basic ingredients try out Gujarati rasawala vaal nu shaak.

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Recipe card for gujarati vaal ki sabzi

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry
Cuisine Indian
Servings 4 servings


To pressure cook vaal

  • 1 cup vaal white butter beans
  • 3 cup water
  • Salt to taste

For tamarind jaggery paste

  • ½ cup water
  • 2 tsp tamarind
  • 2 tsp jaggery

For masla paste

  • 3 tbsp water
  • ½ tsp kashmiri red chilli powder
  • 1.5 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp dry mango powder
  • ½ tsp cumin powder

For vaal nu shaak

  • 4 tbsp oil
  • 1 tsp carom seeds
  • Pinch of hing
  • 1 tsp cumin seeds
  • 1 dry red chilli
  • 1 bay leaf
  • 1 tbsp besan gram flour
  • 1 tsp dry garlic chutney
  • Masala paste
  • 1 medium size tomato puree +1/2 inch ginger
  • Salt to taste
  • 2 green chilli slits
  • Boiled vaal with water
  • ½ tsp garam masala
  • 1 tsp tamarind jaggery paste

For tadka

  • 2 tbsp oil
  • ½ tsp kashmiri red chilli powder


  • In the pressure cooker, add soaked vaal, water, salt, and oil. Close lid and cook vaal on a medium flame for 5-6 whistle.
  • In a pan, add water, tamarind, and jaggery. Boil until tamarind becomes soft. Switch off the flame and sieve tamarind jaggery paste.
  • Heat oil in a pan; add carom seeds, a pinch of hing, cumin seeds, bay leaf, and dry red chili. Sauté for a minute.
  • Add gram flour and dry garlic chutney. Sauté till its raw smell goes away.
  • Add masala paste and roast till it oil separates from it.
  • Then add tomato gravy and salt. Cover and cook till oil release from the sides of gravy.
  • Then add boiled vaal with water and mix well.
  • Cover and cook 4-5 till the gravy thickens.
  • Add garam masala, tamarind paste, and jaggery paste. Mix well.
  • Now heat oil in a pan and add red chili powder. Mix well and add tadka on rasawala vaal. Mix well.
  • Serve rasawala vaal nu shaak with rice and roti.


  • Soaked vaal into slightly hot water.
  • Pressure cooks vaal on medium flame.
  • masala paste gives good color and flavor to vaal shaak
  • Roasted besan gives thickness to vaal shaak.
  • Oil tadka adds more flavor and taste of vaal shaak.

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