Val nu Shaak
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
8 steps. 30 minutes total.
- 1
Heat oil in a pressure cooker over medium heat
- a.Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant.
- 2
Step 2
- a.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.
- 3
Step 3
- a.Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and oil begins to separate from the masala.
- 4
Add the spice powders: turmeric, red chili powder, and coriander-cumin powder
- a.Mix well and cook for one minute, stirring continuously.
- 5
Add the soaked and drained val beans, salt, and 2 cups of water to the cooker
- a.Stir everything together to combine.
- 6
Secure the lid of the pressure cooker
- a.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.
- 7
Once the pressure has subsided, open the cooker
- a.Add the jaggery, kokum, and garam masala. Stir gently and simmer on low heat for 5 more minutes, allowing the flavors to meld together.
- 8
Garnish with freshly chopped coriander leaves
- a.Serve the Val nu Shaak hot with phulka roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier digestion and enhanced flavor, you can sprout the soaked beans for a day before cooking.
- 2The authentic Gujarati taste comes from the perfect balance of sweet (jaggery) and sour (kokum), so try not to skip these.
- 3If the gravy is too thin after pressure cooking, simmer it for a few more minutes with the lid off to thicken it to your desired consistency.
- 4This shaak tastes even better the next day as the flavors have more time to deepen and meld.
- 5If using fresh val (papdi), you only need to pressure cook for 1-2 whistles.
Adapt it for your goals.
With Potatoes
Add one medium potato, peeled and cubed, along with the val beans before pressure cooking for a more filling curry.
Jain VersionJain Version
To make this Jain-friendly, omit the onion and ginger-garlic paste. You can add a pinch more hing to compensate for the flavor.
Creamier GravyCreamier Gravy
For a slightly richer and thicker gravy, add 1-2 tablespoons of ground peanuts or sesame seeds along with the other spice powders.
With Fresh BeansWith Fresh Beans
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Packed with Essential Minerals
This curry provides important minerals like iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining healthy blood pressure.
Boosts Immunity
Spices like turmeric, cumin, and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
Frequently asked questions
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.