Rangoon Na Vaal ( Gujarati Recipe)
by Tarla Dalal
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Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this dish. Soaking is very indispensable, so plan accordingly.
- Wash and soak the rangoon vaal in enough water for 8 to 10 hours.
- Drain, add the soda bi-carb and enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds.
- Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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