Val nu Shaak
A classic Gujarati-style curry featuring tender field beans simmered in a spiced, mildly sweet, and tangy gravy. The beans absorb the flavors of jaggery, kokum, and a fragrant tempering of mustard seeds and garlic, creating a comforting dish that pairs beautifully with roti or steamed rice.
For 4 servings
- 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. - 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. - 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). - 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. - garnish
Finish and serve.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with roti, bhakri, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dried field beans overnight for at least 8 hours to ensure even cooking and a creamy texture.
- 2Do not add salt while pressure cooking the beans — it toughens their skins and prevents softening.
- 3Sauté the garlic over medium heat until just golden; burnt garlic turns bitter and ruins the delicate flavor.
- 4Mash a few cooked beans against the side of the pan to naturally thicken the gravy without adding starch.
- 5Kokum petals add a unique sourness; if unavailable, substitute with a teaspoon of tamarind paste.
- 6Let the curry rest for 10 minutes after cooking for the flavors of jaggery, kokum, and spices to meld.
Adapt it for your goals.
High-protein
Add 1/2 cup of roasted peanuts or peanuts soaked in water along with the beans for extra protein and a nutty crunch — a common Gujarati addition that pairs perfectly with the sweet-sour gravy.
low oilLow-oil
Reduce oil to 1/2 tbsp; dry-roast the mustard seeds and cumin seeds in a pan before adding them with minimal oil, then proceed. This keeps the tempering aromatic while cutting down on fat.
veganVegan
This recipe is naturally vegan, but for a richer version, stir in a tablespoon of coconut milk or a dollop of vegan yogurt just before serving for a creamy twist.
jainJain
Omit garlic and asafoetida (replace with hing if allowed by Jain practice) and skip green chilies. Use a pinch more cumin seeds and coriander powder for depth, and add a bit more jaggery for sweetness.
Why this is on our healthy list.
Rich in Plant Protein
Field beans (val) are an excellent source of plant-based protein, making this dish a filling and nutritious main for vegetarians.
Digestive-Friendly Spices
Asafoetida, cumin, and mustard seeds aid digestion and reduce bloating, a traditional benefit in Gujarati cooking.
Antioxidants from Kokum
Kokum petals are rich in anthocyanins and antioxidants that support immunity and add a tangy flavor without artificial souring agents.
Mineral Boost
Jaggery provides small amounts of iron and magnesium, while cilantro contributes vitamin K and antioxidants.
Frequently asked questions
Yes, but reduce cooking time significantly. Rinse and drain canned val or butter beans, skip pressure cooking, and add them in step 4. Simmer for only 5 minutes to avoid mushiness.
