Val nu Shaak

1. 1
   prep · ~25 min

   Soak and pressure cook the val beans.

   1.Soak 1.5 cups dried field beans overnight in plenty of water.

   2.Drain the soaked beans and transfer to a pressure cooker.

   3.Add 2 cups water, stir, and pressure cook for 4-5 whistles until soft.

   4.Let the pressure release naturally before opening.

   TIPDo not add salt while pressure cooking — it hardens the skin of the beans.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat 1 tbsp oil in a kadhai over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds and asafoetida, stir until fragrant (15 sec).

   4.Add chopped garlic and slit green chilies, sauté until garlic turns golden (1 min).

   TIPKeep the heat medium — garlic burns quickly and turns bitter.
3. 3
   saute · ~6 min

   Build the tomato base.

   1.Add finely chopped tomatoes to the tempering.

   2.Sprinkle turmeric powder, red chili powder, cumin powder, and coriander powder.

   3.Cook until tomatoes soften completely and oil starts to separate (5-6 min).
4. 4
   simmer · ~12 min

   Combine beans with the gravy and simmer.

   1.Add the cooked val beans along with any remaining cooking water to the tomato base.

   2.Add kokum petals, grated jaggery, and salt. Stir gently.

   3.Bring to a boil, then lower heat and simmer uncovered for 10-12 minutes.

   4.The gravy should thicken slightly and the beans should absorb the flavors.

   TIPMash a few beans with the back of the spoon to naturally thicken the gravy.
5. 5
   garnish

   Finish and serve.

   Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with roti, bhakri, or steamed rice.

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