Vaal Ni Dal ( Lima Beans )

Val ni dal or Lima beans have a unique taste. It is slightly  bitter and that is what gives dal its flavor.

Generally, these beans are mostly available during winter. The beans are to be removed from its pod ( known as papdi). They are then soaked in warm water and the skin is removed. They look beautiful after their skin is removed. They have the bright green color.

They are also available in the dry form. The fresh beans are dried and available in the market as dried pulses. These dried val are also soaked for 6 hours in water and then they are put in warm water for 10 minutes and the skin is removed. They are generally ivory in color.

It is tempered with carom seeds. The flavor of carom seeds enhances the taste of the dal. Also, it helps in digesting the dal in our body. (as val ni dal can be gastric). The sweet taste of  onion helps  in balancing the bitter taste of the dal.

This val ni dal is eaten in combination with gujarati kadhi. It goes very well with roti or choka na rotla (rice flour or chawal roti), jowar na rotka (sorghum roti) or with simple steamed rice and kadhi.

While eating it just drizzle a bit of oil over it and sprinkle freshly crushed black pepper powder on it.

You will find this dal in most Gujarati weddings. They are served with aamras  (mango juice) too.

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Vaal Ni Dal ( Lima Beans )

A semi dry curry made from the Val (lima beans). The beans are soaked and the skin is removed before use. It has the unique taste.

Course Main Dish

Cuisine Gujarati, Indian, Maharastrian

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 2 people

Calories 335kcal

Ingredients

• 200 g Val (Lima Beans) Soaked in warm water for 20 minutes
• 1 small onion chopped
• 1/2` tbsp ginger paste
• 1/2 tbsp garlic paste
• 1 tsp carom seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp black pepper powder freshly grounded
• 3 tbsp oil
• 1 tsp oil for garnishing
• 1 whole red dry chili
• 2 tbsp coriander chopped for garnishing
• salt as per taste

Instructions

• In a bowl soak the val for 20 minutes in warm water. Then remove the skin of the beans as shown.
  
• Remove the skin. They have a beautiful natural green and ivory colour.
  
• Heat oil in a pan . Add the carom seeds, ginger garlic paste, asafoetida, whole dry red chili and turmeric to it. Saute them till the raw smell of ginger and garlic goes away. ( I have forgot to add dry red chili in this step. I have added it when I had added the onions)
  
• Add the chopped onions. Saute till onion till translucent.
  
• Now add the val ni dal or lima beans. Mix well and saute for a minute.
  
• Add one cup of water to it. Add the red chili powder and salt to it. Mix it well. Cover with lid and cook on medium heat.
  
• Stir in between and cook till val ni dal is cooked and water is dried.
  
• Remove in serving bowl. Put a tsp of oil on it. Sprinkle freshly grounded black pepper powder on it. Garnish with chopped coriander and serve it with roti, rice , rice flour roti, jowar rotla, gujarati kadhi.
  

Notes

Note:

Do not make this dal too mushy. It should be cooked soft but still the grains should look seperated.

It can be cooked in the pot as mentioned above or many prefer to pressure cook for one or two whistles. While making in pressure cooker, just check the water level and do not cook it too soft.

Nutrition

Calories: 335kcal | Carbohydrates: 25g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 241mg | Potassium: 276mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 17.3mg | Calcium: 120mg | Iron: 4.9mg