Vaal nu Shaak ( વાળ નું શાક ) Recipe | Field Bean Curry

Introduction of Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]. Vaal nu Shaak is a uniquely flavored and hearty curry made from field beans (Vaal or Fava Beans). This is a dish with a robust, earthy flavor and a slightly chewy texture. The Gujarati preparation often involves cooking the soaked and sprouted beans in a tangy tomato gravy with a distinct blend of spices. It’s a traditional and highly nutritious dish.

Fun Facts about Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry].

• Preparing the ‘vaal’ is a process! They are soaked, then sprouted, and then often peeled to remove the thick outer skin, resulting in the tender ‘vaal ni dal’.
• This dish is a classic in the ‘kathol’ (legume) category of Gujarati cuisine and is known for its strong, distinct flavor.

Traditional Value of Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]. This shaak is considered to be ‘warming’ for the body and is traditionally enjoyed during the cooler months. It represents the more rustic, earthy side of Gujarati food. It’s a dish that requires patience to prepare, symbolizing the care and effort put into traditional cooking.

When People Eat Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]? Vaal nu Shaak is typically made for a weekend lunch or a special family meal, as preparing the beans takes some time. It’s more common in the winter season.

Which Other Dish or Foods Complement Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]? This robust shaak pairs wonderfully with plain steamed rice, as the rice soaks up the flavorful gravy. It also goes well with bajra no rotlo (millet flatbread). A side of raw onions and a wedge of lemon are essential to cut through the richness of the dish.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]?

• When this is on the menu, you know someone has put in extra effort. A compliment would be, “Vaal sarras folela chhe ane shaak swadisht banyu chhe.” (“The beans are peeled well and the curry has been made deliciously.”).

FAQ about Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry]?

• Do I have to peel the beans? You don’t have to, but peeling them (after sprouting) results in a much more tender and pleasant texture. The outer skin can be quite tough and chewy.
• What if I can’t find fresh Vaal? You can use dried vaal beans, which are available in most Indian grocery stores. You will need to soak them overnight and then sprout them before cooking.

Recipe of Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry] | જાણો Vaal nu Shaak (વાળ નું શાક) [Field Bean (Fava Bean) Curry] બનાવવાની પરફેક્ટ રીત

Vaal nu Shaak

Vaal nu Shaak is made from field beans (Vaal or Fava Beans). These beans have a distinct, robust flavour and a creamy texture. The curry is typically made in a pressure cooker with a flavourful tomato and spice base.

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Prep Time 35 minutes mins

Cook Time 13 minutes mins

Total Time 48 minutes mins

Course: Gujarati sak, Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dried Vaal Field Beans, soaked overnight
• 1 large tomato chopped
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon carom seeds ajwain
• A pinch of asafoetida hing
• 1 tablespoon ginger-chili-garlic paste
• ½ teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• 1 teaspoon coriander-cumin powder
• 1 tablespoon jaggery
• Salt to taste
• Chopped fresh coriander for garnish

Equipment

• Pressure cooker

Method

 

1. Soaking the vaal overnight is essential. After soaking, you can peel the skin off each bean
2. if you prefer a smoother texture (this is optional but traditional for some recipes).
3. Heat oil in a pressure cooker. Add mustard seeds and carom seeds.
4. When they crackle, add asafoetida and the ginger-chili-garlic paste. Sauté for a minute.
5. Add the chopped tomato and cook until it is soft.
6. Add the spice powders: turmeric, red chili, and coriander-cumin powder.
7. Add the soaked (and peeled, if desired) vaal beans. Stir well.
8. Add salt, jaggery, and about 2 cups of water.
9. Close the pressure cooker and cook for 4-5 whistles on medium heat until the beans are
10. completely tender.
11. Let the pressure release naturally. Garnish with fresh coriander.
12. Serve hot with rice or rotla.

Notes

● Peeling the vaal is time-consuming but results in a much creamier and more refined curry.
● Carom seeds (ajwain) are highly recommended as they help with the digestion of these
heavy beans.
● Vaal has a strong flavour, which is beautifully balanced by the jaggery and spices.