Vaal nu Shaak | Lima Beans Curry

Ingredients

• 1 cup vaal (lima beans)
• 3 cups water
• Tomato Paste
• 1/2 cup tomato sauce
• 1 Tbsp dhana jeeru
• 1/2 tsp turmeric
• 1 1/2 tsp kashmiri chili powder
• 1 tsp garam masala
• Tamarind Paste
• 2 Tbsp tamarind pulp
• 1/2 cup hot water
• Vaghar
• 1/4 cup oil (+ 1 Tbsp)
• 1 1/2 tsp ajmo (carom seed)
• 1/4 tsp hing (asafoetida)
• 2 pieces cinnamon ((1 inch))
• 3 cloves
• 1 bay leaf
• 1 dry red chili
• 1 Tbsp besan (gram flour)
• 8 cloves garlic (minced)
• 1 tsp ginger (grated)
• salt (to taste)
• Finishing
• 1 1/2 Tbsp jaggery
• cilantro (garnish)

Instructions

1. Soak the val (lima beans) overnight (or at least 6 hours). Remove soaking water.
2. Add 3 cups water, the val and 1/2 tsp of salt to the Instant Pot. Cook on high pressure for 20 minute. Follow with natural pressure release. Preserve cooking water.
3. Make the tomato paste. In a bowl, mix together tomato sauce, dhana jeeru (1/2 Tbsp cumin powder + 1/2 Tbsp coriander powder), turmeric, red chili powder, and half of the garam masala (about 1/2 tsp). Mix well and set aside.
4. Soak the tamarind pulp in 1/2 cup of hot water. Use a fork to mix the water with the tamarind.
5. On saute mode of the Instant Pot, heat 1/4 cup of oil. Add ajmo, hing, cloves, cinnamon, bay leaf and red chili.
6. When fragrant, add ginger, garlic and besan. Cook for 1-2 minutes, until besan starts to brown. Stir constantly.
7. Add tomato paste mixture and deglaze. Cook until oil rises to the top, 1-3 minutes.
8. Add val along with its cooking water. Boil 10 minutes.
9. Add tamarind water, jaggery and the other half of the garam masala.
10. Garnish with cilantro and serve.

Nutrition

• Calories: 166
• Carbohydrates: 17
• Protein: 3
• Fat: 10
• Saturated Fat: 1
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 6
• Trans Fat: 0.04
• Sodium: 109
• Potassium: 287
• Fiber: 3
• Sugar: 7
• Vitamin A: 164
• Vitamin C: 11
• Calcium: 36
• Iron: 2