Rangoon Na Vaal ( Know Your Dals and Pulses )
by Tarla Dalal
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Added to 10 cookbooks
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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!
- Clean, wash and soak the rangoon vaal in enough water overnight.
- Drain, add the soda-bi-carb and 1 1\2 cups of water to cover the vaal and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté for a few minutes
- 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.
Nutrient values per serving
|Vitamin A||67.5 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.5 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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