Vaal nu Shaak

1. 1
   prep · ~20 min

   Soak and sprout the vaal.

   1.Rinse the vaal well and soak it in plenty of water overnight.

   2.Drain the water the next day and tie the vaal in a clean cloth or keep it covered in a container for sprouting.

   3.Let it sprout for 12 to 24 hours until small shoots appear.
2. 2
   boil · ~15 min

   Boil the vaal and potato.

   1.Add the sprouted vaal, potato, 2 cups water, and a small pinch of the salt to a pot or pressure cooker.

   2.Cook until the vaal is tender and the potato is just soft.

   3.If using a pressure cooker, cook for 2 whistles on medium heat and let the pressure drop naturally.

   TIPDo not overcook the vaal. The beans should hold their shape and not turn mushy.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds, asafoetida, curry leaves, and green chili.

   4.Stir for a few seconds until fragrant.
4. 4
   saute · ~6 min

   Cook the ginger and tomato base.

   1.Add grated ginger and sauté for 30 seconds.

   2.Add tomato and cook until soft and pulpy.

   3.Add turmeric powder, red chili powder, coriander powder, and the remaining salt.

   4.Cook for 2 to 3 minutes so the masala loses its raw smell.
5. 5
   simmer · ~10 min

   Simmer the shaak.

   Add the boiled vaal, potato, and their cooking liquid to the pan. Mix in the jaggery and simmer for 8 to 10 minutes until the flavors come together and the shaak turns lightly thick.

   TIPIf the shaak looks too dry, add a splash of water. It should be moist and lightly saucy, not watery.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

7. 7
   serve

   Serve hot with roti, bhakri, or rice.

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