Gujarati Hyacinth Bean Curry

• Soak vaal beans for overnight

Nutrition values are AI-estimated based on ingredients.

• 3/4 cup of vaal
• Pinch of baking soda
• 2 teaspoons of besan
• 1 tablespoon of kashmiri red chili powder
• 1/2 teaspoon of turmeric powder
• 2 teaspoons of coriander-cumin powder
• Salt to taste
• 3-4 tablespoons of cooking oil
• 1/2 teaspoon of mustard seeds
• 1/4 teaspoon of cumin seeds
• 1/2 teaspoon of ajwain
• 1/4 teaspoon of asafoetida
• 2 dried red chilies
• 1 tablespoon of garlic paste
• 2 teaspoons of ginger-green chili paste
• Handful of grated coconut
• 3/4 cup of hot water
• 2 tablespoons of jaggery
• 3 teaspoons of tamarind pulp
• 2 tablespoons of fresh chopped cilantro

1. 1Pressure cook the soaked vaal beans with a pinch of baking soda and water until tender, retaining the cooking water.
2. 2In a separate bowl, combine and thoroughly mix besan, Kashmiri red chili powder, turmeric powder, coriander-cumin powder, and salt to form a uniform spice blend.
3. 3Heat 3-4 tablespoons of oil in a kadai on a stovetop.
4. 4Add mustard seeds, cumin seeds, ajwain, asafoetida, and two dried red chilies to the hot oil to temper it.
5. 5After the seeds splutter, add 1 tablespoon of garlic paste and 2 teaspoons of ginger-green chili paste and sauté on a low flame until their raw aroma disappears.
6. 6Add the prepared dry spice mix and grated coconut (if using) to the kadai, then continuously stir and sauté on low heat for 1-2 minutes until fragrant and oil separates.
7. 7Carefully pour 3/4 cup of hot water into the spice mixture, stirring immediately to prevent lumps.
8. 8Add 2 tablespoons of jaggery and 3 teaspoons of tamarind pulp (or dry mango powder) to introduce sweet and sour notes.
9. 9Add the pressure-cooked vaal beans, along with their cooking water, into the gravy.
10. 10Increase heat to medium, bring the curry to a boil, then simmer for about 5-7 minutes until the gravy thickens and oil rises to the surface, adding more hot water if a thinner gravy is desired.
11. 11Sprinkle two tablespoons of fresh chopped cilantro over the simmering sabji for garnish.

These instructions are our analysis of the original video. Watch on YouTube →