Rangoon Na Vaal ( Know Your Dals and Pulses )


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Made using big rangoon vaal beans, there is only one word to describe the look, feel and taste of this ‘khatta meetha’ dish – yummy!

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Clean, wash and soak the rangoon vaal in enough water overnight.
  2. Drain, add the soda-bi-carb and 1 1\2 cups of water to cover the vaal and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté for a few minutes
  5. Add the cooked rangoon vaal, 1 cup of water, jaggery, tamarind pulp and salt, mix well and simmer for 7 to 8 minutes, stirring once in between. Serve hot.

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