Val ni dal
Val ni dal, from above
VegVeganGujarat

Val ni dal

Split field beans cooked so each grain stays whole. Gujarati wedding food that deserves a weekday.

45 minTime
13 gProtein each
mediumSpice
3hPlan ahead. Soak for 3 hours first; the 45 minutes come after.
The wedding dal2 chapters · 1 min read

Make it your way

Grandma's wayThe way it appears on a Gujarati lagna plate.
The original
273kcalsame
13 gproteinsame
10 gfibresame
45minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Val dal (split lablab beans)1 cup, soaked 3 hours
Cooking oil (vegetable oil)2 tbsp
Ajwain (carom seeds)½ tsp
Asafoetida¼ tsp
Ginger1.5 cm, grated
Green chilli1, chopped
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1¼ tsp
Coriander powder (ground coriander)1½ tsp
Jaggery1½ tbsp
Lemon juice1 tbsp
Coriander leaves (cilantro)a handful
Saltto taste
Water2 cups

Method

4 steps
  1. 1Drain the soaked val dal.
  2. 2Heat oil in a heavy pan. Add ajwain and a generous pinch of asafoetida, then ginger and chilli.
  3. 3Add the dal, turmeric, salt and 2 cups hot water. Cover and simmer on low, stirring gently only once or twice.
  4. 4Add chilli powder, coriander powder and jaggery and cook uncovered 5 minutes, then finish with lemon and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Val ni dal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Lauki thepla40 min
On the side Bharela karela45 min
On the side Gavar nu shaak25 min
To drink Masala chaas10 min
Something sweet Dudhpak75 min
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