vaal
Also Known as
Field beans, Lima beans, Dried vaal, Fava beans, Butter beans
Description
Sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.
Soaked vaal
Clean the vaal and remove any kind of stone or dirt. To soak vaal, first wash it twice with water and then soak it in warm water. Soaking in warm water reduces the cooking time - thereby saving on time as well as energy. Further you can use them as per recipe requirements.
It is available prepackaged as well as in bulk containers as dried Vaal beans, whole or split.
. If purchasing in a packaged container, check to see if there is a "use-by" date on the package. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the Vaal beans are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing vaal in bulk or in a packaged container, make sure that there is no evidence of moisture.
Sprouting of VaalTo sprout the vaal, spread the soaked vaal on a colander or a sieve and cover with a moist muslin/cotton cloth. Let them sprout over a period of 8 to 16 hours (depending upon the vaal you use). Remember to keep sprinkling water at regular intervals. When your sprouts have grown to the desired length, rinse them again, drain well and then put them in an airtight container and store in the refrigerator.
Use boiled or par boiled in recipes as required.
Culinary Uses· On cooking, Vaal acquires a strong, nutty aroma and the taste becomes creamy with a slight, but not unpleasant bitterness.
· Val goes well with coconut, jaggery and ginger.
· You can add the Vaal beans to soups and salads.
· The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory crunchy snack.
· These are popular in China, Peru (habas salads), Mexico (habas con chile) and in Thailand (where their name means "open-mouth nut").
· Rangoon Na Vaal - simple and nutritious preparation of field beans.
· In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang.
· In most Arab countries the fava bean is used for a breakfast meal called ful medames. Ful medames is usually crushed fava beans in a sauce although the Fava beans do not have to be crushed.
How to Store Clean the Vaal and remove the stones or any dirt particle. It can be stored indefinitely in an airtight container in a cool, dry location. Cooked Vaal should be stored in the refrigerator and can be used for up to 3 or 4 days.
Health Benefits· Val beans have exceptional nutritional value.
· They are loaded in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes.
· They are very good to protect against cancer, fatigue and the immune system.
· Highly recommended as rich in nutrients like protein and fibre which aid digestion and help prevent dreadful diseases like diabetes and heart disease, it is one ingredient that needs to be in the limelight
· Also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics.
· Lastly, sprouted beans make you feel full, and consumption of them may be of benefit in an individual weight loss program.