Vaal ni dal, Vaal nu pulao and Vaal usal are popular dishes of Maharasthra. Store Rangoon vaal in an airtight container.
At this point, you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Many recipes call for parboiled vaal, to ensure they get cooked well in the final dish along with the other ingredients.
The beans can be fried, causing the skin to open and then salted or spiced to produce a crunchy snack that is loved by all. You can also pressure cook the soaked vaal with or without salt in boiling water for around 5 minutes to get boiled.
Whole vaal can be soaked in water and ground to make a batterfor dosa or uttappams. A tangy dish is made in India by mixing cooked vaal with jaggery, tamarind and onion- ginger- garlic paste.
Val or field beans are not just the beans but the young leaves of plant can also be eaten either raw or cooked like spinach and can be eaten cooked, semi cooked, fried too.
