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–+ servings

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

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 6 hours
Total Time 6 hours 35 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

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

Instructions

  • In a 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 the 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 chilli. Sauté for a minute.
  • Add gram flour and dry garlic chutney. Sauté till it 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 is release from the sides of the gravy.
  • Then add boiled vaal with water and mix well.
  • Cover and cook for 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 chilli powder. Mix well and add tadka on rasawala vaal. Mix well.
  • Serve rasawala vaal nu shaak with rice and roti.

Notes

  • 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 add more flavor and taste of vaal shaak.