Rangoon Na Vaal ( Know Your Dals and Pulses )


Added to 6 cookbooks
This recipe has been viewed 8145 times

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

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


  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.
Rangoon Na Vaal ( Know Your Dals and Pulses ) has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Make The Right Tikki Choice!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email