Vaal nu Shaak: Protein-Rich, Winter Warming Curry!

Vaal nu Shaak is a Gujarati specialty made from field beans (hyacinth beans) cooked with spices, coconut, and a hint of lemon or tamarind. This protein-rich curry is especially popular during winter and eaten with rice, roti, or bhakri.

Ingredients:

• 1 cup vaal (field beans—soaked, sprouted, and skins peeled)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp hing
• 1/2 tsp turmeric powder
• 1–2 green chilies, chopped
• 1 tsp ginger paste
• 1 medium tomato, chopped
• 1/2 tsp chili powder
• 1/2 tsp coriander-cumin powder
• 1 tbsp grated coconut
• 1 tbsp lemon juice or tamarind pulp
• Salt to taste
• 2 tbsp chopped coriander leaves

Method:

1. Soak and sprout vaal beans, peel off white skins.
2. Heat oil, add mustard, cumin, hing. Add green chili, ginger, and tomatoes; sauté till tomatoes soften.
3. Add vaal, turmeric, coriander-cumin, chili powder, and salt. Mix and cook 2 min.
4. Add 1–1.5 cups water, cover and simmer till beans are soft (15–20 min).
5. Stir in grated coconut and lemon/tamarind. Garnish with coriander. Serve hot.

Tips:

• Sprouting vaal overnight makes them softer and easier to digest.
• Peeling skins is traditional but labor-intensive—skip for time-saving but expect slight chewiness.