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A classic Gujarati curry made with tender field beans (val), simmered in a tangy, spicy, and subtly sweet tomato-based gravy. This comforting dish is a staple in Gujarati households and pairs perfectly with hot rotis or rice.
For 4 servings
Heat oil in a pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix well and cook for one minute, stirring continuously.
Add the soaked and drained val beans, salt, and 2 cups of water to the cooker. Stir everything together to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15 minutes, until the beans are completely tender. Allow the pressure to release naturally.
Once the pressure has subsided, open the cooker. Add the jaggery, kokum, and garam masala. Stir gently and simmer on low heat for 5 more minutes, allowing the flavors to meld together.
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A classic Gujarati curry made with tender field beans (val), simmered in a tangy, spicy, and subtly sweet tomato-based gravy. This comforting dish is a staple in Gujarati households and pairs perfectly with hot rotis or rice.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 302.38 calories per serving with 12.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish with freshly chopped coriander leaves. Serve the Val nu Shaak hot with phulka roti, paratha, or steamed rice.
Add one medium potato, peeled and cubed, along with the val beans before pressure cooking for a more filling curry.
To make this Jain-friendly, omit the onion and ginger-garlic paste. You can add a pinch more hing to compensate for the flavor.
For a slightly richer and thicker gravy, add 1-2 tablespoons of ground peanuts or sesame seeds along with the other spice powders.
This recipe can also be made with fresh val papdi (field beans in pods). String the pods and chop them. Reduce the pressure cooking time to 1-2 whistles.
Val beans are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from the beans aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This curry provides important minerals like iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining healthy blood pressure.
Spices like turmeric, cumin, and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
A typical serving of Val nu Shaak (approximately 1 cup or 300g) contains around 300-350 calories. The calorie count can vary based on the amount of oil used.
Yes, it is a very healthy and nutritious dish. Val beans are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. The spices used also offer various health benefits.
Absolutely. Cook the soaked beans in a heavy-bottomed pot with enough water until they are tender. This will take significantly longer, about 45-60 minutes. Then, proceed with the recipe as instructed.
If you don't have kokum, you can use 1 tablespoon of tamarind paste or 1-2 tablespoons of lemon juice for the tangy flavor. Add these substitutes at the end of the cooking process.
This can happen if the beans are old or if you didn't soak them long enough (at least 8 hours is recommended). Also, adding acidic ingredients like tomatoes or kokum too early can sometimes prevent beans from softening properly.