Rangooni Vaal Shaak (Lima Beans Curry)
 
 
Rangooni Vaal Shaak is a delicacy in a Gujarati household and in almost every traditional Gujarati function. Rangooni Vaal Shaak is healthy dish to eat. There are so many sweet, spicy and tangy curries in Gujarati cuisine like Rasawalu Batata Shaak, Chana Shaak, Chora Shakk, Ringan Bateka Shaak, Chokha methi Shaak, etc…Rangoon Vaal Shaak is also one of them sweet, spicy and tangy.
Author:
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
  • 2 Cup Rangooni Vaal (Lima Beans/White Broad Beans/White Fava Beans)
  • 2 tbsp Oil
  • ¼ tsp Carom Seeds/Ajwain
  • ¼ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • 2 Whole Dry Red Chili
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 1 tbsp Tamarind Pulp
  • Pinch of Hing/Asafoetida
  • 1-2 tbsp Grated Jaggery
  • Salt
  • 2-3 tbsp Grated Fresh Coconut
  • 2-3 tbsp Chopped Coriander Leaves
Instructions
  1. Wash and soak beans overnight or 7-8 hours in adequate water.
  2. Next day drain it and keep aside.
  3. Heat oil in a pressure cooker, and add mustard seeds, cumin seeds, carom seeds, dry red chili and pinch of hing.
  4. Once seeds popup, add soaked beans, 1 cup water, red chili powder, turmeric powder, tamarind pulp, jaggery, salt and mix it well.
  5. Cover a lid of the pressure cooker and cook it till 5-6 whistle on medium flame.
  6. Allow to cool down, remove the lid, press some beans with spoon for thick gravy, add grated coconut and boil it for few minutes.
  7. Rangooni Vaal Shaak is ready. Add chopped coriander leaves and serve it with roti, steamed rice or any Indian Flat bread.
Notes
• You can add sugar instead of Jaggery.
• You can first pressure cook beans and then sauté into a kadhai.
• Instead of tamarind pulp, you can use kokam or dry mango slices too.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/rangooni-vaal-shaak-lima-beans-curry/