One look at this Rangooni Vaal nu shaak, and Gudiya declared that it's the "Pebbles Curry". What's in the name after all. Stone Soup, Pebble curry, Rock Stew... whatever she wants to name, as long as she eats it well, makes me happy. She actually enjoyed eating those - ahem - pebbles.Rangooni Vaal are the big white lima beans. Raisins add a nice touch to this yummy curry.
Rangooni Vaal nu Shaak
Lima Beans Curry
Ingredients
1 cup dry rangooni vaal/large lima beans, soaked overnight
1 medium potato, peeled, chopped
2 tbsp raisins
salt to taste
1/2 tsp tamarind pulp
1 tbsp jaggery
1 tsp Gujarati Garam Masala (or per taste)
1/2 tsp mild chili powder or paprika (or per taste)
Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp owa/ajmo/ajwain
1/4 tsp asafoetida
Garnish (optional)
1 tbsp chopped cilantro/coriander leaves
Method
1. Pressure cook soaked vaals and set aside.
2. Heat oil in a heavy bottomed kadai , wok or saucepan.
3. Add all the tempering ingredients.
4. As they sizzle add potatoes. Saute till the potatoes are cooked.
5. Now add raisins. Saute till they puff up.
6. Now add Gujarati garam masala, chili powder, salt, tamarind and jaggery.
7. Add cooked lima beans and 1/2 cup water. Mix well without breaking the beans.
8. Let the water evaporate or add more if you desire to have gravy.
9. Garnish with chopped cilantro - if using.
Note -
1. The lima beans will almost double in quantity after soaking overnight.
This post is my entry to MLLA - 11th helping.
MLLA is started by Susan of The Well Seasoned Cook.
8 comments:
I have neve rmade lima beans looks yumm.
WOW Meera, this looks simple and good..I never tried Lima beans..Will see if I can get it...
Thanks for the recipe..
Hee..I didnt know it was called Rangooni Val! I just knew biyey koddyal..amma wd say..today its 'vhellay' ie big biyyey koddel n I wd jump skip hop my way to dining table! :D Tks for sharing this lovely recipe! Addition of raisins is very new to me! :)
raisins and lima beans combo sounds interesting. Looks so delicious Meera! :)
to make this dish with thick gravy, can we add tomato puree ? pls advice me. thanks. orhtewise r.w. n. shak. is excellent.
HC, Sowmya, Purnima, Uma:
Thanks for your feedback.
Shaikh:
I am sure the addition of tomatoes will taste good too. I blogged the way I learnt from my MIL.:-)
wow this sounds great! this is kinda avre kaalu?? Love these kinda bhajis interesting gujarathi masala there...beautiful clear click.
it tastes more yummieee if we add 1 tsp of besan paste. the gravy becomes more thick and tastee,,,,,,,
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