Serving: 2-3 people
This is a authentic Gujarati recipe.
1/2 cup cooked Vaal (cooked dry lima beans)
Note: Add some salt,eno & soak it in warm water for couple of hours before pressure cook, do not remove all the water from cooked vaal, leave some for gravy.
3 tbsp oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
pinch of asafoetida
2-3 finely chopped green chillies
4-5 curry leaves
2 tbsp finely chopped tomatoes
1/4 tsp turmeric powder
1 tbsp coriander powder
red chilli powder to taste
salt to taste (remember cooked vaal also has salt)
jaggery to taste
3-4 kokum (optional if you have it available)
lemon juice to taste
Chopped cilantro for garnish (optional)
optional: 1-2 tb besan (chickpea flour) + little water (make a paste & add if you feel gravy is needs to be thicken)
In a skillet heat the oil.
Add the mustard seeds. Once they start spluttering, add cumin seeds, asafoetida, green chillies, curry leaves, chopped tomatoes, turmeric powder. Saute them for few seconds.
Add cooked vaal, jaggery to taste, coriander powder, kokum (optional), red chilli powder, salt & lemon juice to taste.
Let it cook for 10 minutes at medium flame. adjust salt, jaggery & lemon according to the taste. (This curry needs to be little bit sweet & sour traditionally.)
Add the besan paste if needed & cook for few more minutes.
Garnish with chopped cilantro if you like.
Serve it hot with roti, plain paratha, rice etc…