Val ni Dal (Gujarati Field Bean Dal)

Val dal (split field beans) is cooked dry, not soupy, with ajwain, asafoetida and a balance of jaggery and lemon that is typically Gujarati. It is served at weddings with puri and shrikhand – and it's a good way to discover a bean most Europeans have never tasted.

Video by Aru’z Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Soak 240 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Gujarat

Ingredients

• 200 g val dal (split field beans), soaked 4 hours
• 2 tbsp oil
• ½ tsp ajwain
• ½ tsp mustard seeds
• 1 pinch asafoetida
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt
• 1 tbsp jaggery
• 1 tbsp lemon juice
• coriander

Method

1. Heat the oil, add mustard seeds and ajwain, then asafoetida and turmeric.
2. Add the drained val dal and stir for 1 minute.
3. Add 350 ml water and salt, cover and cook on low heat for 20–25 minutes until the dal is soft but whole and the water absorbed.
4. Add chilli and coriander powder and jaggery and cook uncovered 3 minutes, stirring gently.
5. Finish with lemon and coriander and serve with puri or roti.

Tip: Val needs ajwain and asafoetida – they make it easier to digest.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.