Rangoon Na Vaal ( Gujarati Recipe)
by Tarla Dalal
rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images.
rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry.
To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add 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.
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 broad field beans curry.
If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji!
Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal.
Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp.
Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos.
Rangoon Na Vaal ( Gujarati Recipe) recipe - How to make Rangoon Na Vaal ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Rangoon na Vaal
2 cups rangoon na vaal (broad field beans)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tbsp grated jaggery (gur)
1 tsp tamarind (imli) pulp , optional
salt to taste
For rangoon na vaal
- For rangoon na vaal
- To make {span class="bold1"}rangoon na vaal{/span}, wash and soak the rangoon vaal in enough water for 8 to 10 hours.
- Drain, add 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 the {span class="bold1"}rangoon na vaal{/span} hot.
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what is rangoon na vaal sabzi made off?
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what is rangoon na vaal sabzi made off? is made from 2 cups rangoon na vaal (broad field beans), 1 tbsp oil, 1/4 tsp carom seeds (ajwain), 1/4 tsp asafoetida (hing), 1/2 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 tbsp grated jaggery (gur), 1 tsp tamarind (imli) pulp , optional and salt to taste. See below image of list of ingfredients for rangoon na vaal sabzi.
how to soak and cook rangoon na vaal ?
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This is what rangoon na vaal looks like.
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Clean and cover with enough water to soak. We have used 1/3 cup ranggon na vaal which we will soak to get 1 cup of soaked vaal.
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Cover and soak in water for 8 hours or overnight.
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This is what the vaal looks like after soaking.
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Drain.
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Put in a pressure cooker.
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Cover with enough water. We used 2 cups of water.
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Add salt to taste. We added 1/8 tsp salt.
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Pressure cook for 3 whistles.
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Cool and open the lid.
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Your soaked and cooked rangoon na vaal ( broad field beans ) are ready to use in the healthy Indian sabzi.
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Keep aside in a bowl.
making rangoon na vaal sabzi
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To make rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | heat 1 tbl oil in a non-stick kadhai. If you want, you can add a little more oil like 1 tbls.
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Add 1/4 tsp carom seeds (ajwain).
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Add 1/4 tsp asafoetida (hing).
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Sauté on a medium flame for a few seconds.
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Add the rangoon vaal.
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Add 1 tsp grated jaggery (gur). You can use 1 tbls grated jaggery if you want the sabzi sweeter.
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Add 1 tsp tamarind (imli) pulp , optional.
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Add salt to taste. We added 1/4 tsp salt.
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Mix well.
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Cook rangoon na vaal sabzi | broad field beans curry | Gujarati rangoon na vaal shaak | on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Serve rangoon na vaal sabzi | broad field beans curry | Gujarati rangoon na vaal sabji | hot.
tips for rangoon na vaal sabzi
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Soaking is very indispensable, so plan accordingly.
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Learn how to make tamarind pulp.
| Energy | 367 cal |
| Protein | 20.2 g |
| Carbohydrates | 55.9 g |
| Fiber | 15.4 g |
| Fat | 8.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 67.5 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 52.6 mg |
| Iron | 2.3 mg |
| Magnesium | 181.4 mg |
| Phosphorus | 352.5 mg |
| Sodium | 83.1 mg |
| Potassium | 1399.6 mg |
| Zinc | 2.3 mg |