VAAL NU SHAAK, GUJARATI STYLE | LIMA BEAN CURRY
Vaal Nu Shaak is the Gujarati style lima bean curry. Prepared without any onion or garlic, this shaak or curry is generally a part of a big meal for festivals or weddings.
Ingredients
SOAK THE LIMA BEANS
- 2 cups dry lima beans medium size
- 4 cups warm water
TO BOIL THE BEANS
- soaked lima beans or vaal
- 3 cups water
- ¼ tsp turmeric powder
FOR VAAL NU SHAAK | LIMA BEAN CURRY
- cooked lima beans
- 3 tbsp oil
- 1 inch cinnamon stick
- 3-4 cloves
- 6-8 peppercorns
- 2 kokums
- 1 whole dry red chilli
- 1 tsp mustard seeds
- ½ tsp ajwain
- ¼ tsp asafoetida
- 2 tbsp chickpea flour
- ¼ tsp turmeric powder
- 1 tbsp coriander cumin powder
- 1 tbsp ginger paste
- 1 tsp green chilli paste
- ¼ tsp red chilli powder
- 1 tbsp jaggery powder
- 1½ tsp salt
- ¼ cup pureed tomato | passata
- ¼ cup fresh coriander chopped
Instructions
SOAK THE LIMA BEANS | VAAL
- Add the beans in a big mixing bowl.
- Add 4 cups of warm water.
- Cover the bowl and allow the beans to soak for 8 hours or overnight.
BOILING THE LIMA BEANS
- Transfer the soaked beans to a colander.
- Collect the water in which the beans were soaked as you can use it for your plants.
- Wash the beans under running tap water.
- Transfer the beans to an Instant Pot or Pressure Cooker.
- Add 3 cups water and ¼ tsp turmeric powder.
- Close the lid of the pressure cooker or Instant Pot.
- If you are using a pressure cooker slot in the pressure whistle and put it over medium heat.
- Cook for 3-4 whistles.
- For Instant Pot, make sure the pressure or steam release valve is set to sealing position.
- I use pressure cook setting at normal low for 12 minutes.
- Then I allow the pressure to release naturally which takes about 10-15 minutes.
PREPARE VAAL NU SHAAK | LIMA BEAN CURRY
- Drain out the water from the cooked lima beans or vaal. Using a colander is the best.
- Heat oil in a saucepan over medium heat.
- When it becomes hot add cinnamon, cloves, peppercorns, kokum and dry red chilli.
- When the spices begin to sizzle, add mustard seeds.
- Then add carom seeds or ajwain.
- Lower the heat and add chickpea flour.
- Keep stirring all the time so that the flour does not burn.
- When you get the aroma and the flour is light pink in colour add asafoetida, ginger and chilli pastes.
- Stir fry for 30 seconds.
- Add turmeric, red chilli and coriander cumin powders.
- Add the pureed tomato. Mix well.
- Add salt, jaggery and mix well. Cook the mixture for 1-2 minutes.
- Add about 1 -1½ cup water.
- Add the cooked beans and mix well.
- Increase the heat to medium and cover the pan.
- Allow the vaal nu shaak to simmer over low to medium heat for 5 minutes.
- The curry will have become a bit thick. Add chopped coriander and mix well.
- Serve lima bean curry with some roti, paratha or plain rice.
Notes
- If you are using dry lima beans allow them to soak in warm water for at least 8 hours.
- Adjust spices according to your taste.
- Don't use the water in which the beans are soaked for cooking. It may contain dirt and also causes bloating as it contains phytic acid.
- Cook the beans well so that it does not create stomach issues like bloating and cramps.
- Boiled beans freeze well. I usually store them for 1 month.
- We prefer the curry a bit thick. Can add more water for a thinner gravy.