How long does Val Nu Shaak (Field Beans Curry) take?

45 minutes from start to finish. That is 10 minutes of preparation and 35 minutes of cooking.

How many people does Val Nu Shaak (Field Beans Curry) serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Val Nu Shaak (Field Beans Curry) vegetarian?

Yes. No meat, no fish and no egg.

Is Val Nu Shaak (Field Beans Curry) spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Val Nu Shaak (Field Beans Curry)?

180 grams Mochai / hyacinth Beans, 1 grams Cloves, 2 grams Cinnamon, 1 grams Bay Leaves, 2 grams Dry Red Chilli, 12 grams Besan Flour, and a few more listed on this page.

Do I need a pressure cooker for Val Nu Shaak (Field Beans Curry)?

Yes, this one is cooked under pressure.

How many calories are in Val Nu Shaak (Field Beans Curry)?

About 206 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Val Nu Shaak (Field Beans Curry)Cook

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Val Nu Shaak (Field Beans Curry)

Name: Val Nu Shaak (Field Beans Curry)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian, Pan-Indian
Ingredients: 180 grams Mochai / hyacinth Beans, Soaked; 750 ml Water, For Cooking; ½ tsp Salt; 45 ml Oil; ½ tsp Mustard Seeds; 1 grams Cloves; 2 grams Cinnamon; 1 grams Bay Leaves; 2 grams Dry Red Chilli; 1 tsp Ajwain; ¼ tsp Asafoetida; 12 grams Besan Flour; 5 grams Ginger, Grated; 6 grams Green Chilli, Finely Chopped; ½ tsp Turmeric Powder; 1½ tsp Kashmiri Red Chilli Powder; 1½ tsp Coriander Powder; ½ tsp Cumin Powder; 1½ tbsp Tamarind Pulp; 1½ tbsp Jaggery; ¾ tsp Salt; 8 grams Coriander Leaves, Finely Chopped

45 min
medium
Serves 4

Prep 10 min · Cook 35 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as valor nu shaak, val papdi nu shaak, papdi nu shaak · Veg · Curries & Gravies

Curries & Gravies Vegan Dairy-free

Val Nu Shaak is a Gujarati curry of field beans in a besan gravy with ajwain, tamarind and jaggery. Medium-spicy, serves 4, about 45 minutes plus soaking.

Low calorie

You’ll need: Pressure Cooker

Good for: Lunchbox

Ingredients

21 items

4 people

Mochai / hyacinth Beans, Soaked180 grams
Water, For Cooking750 ml
Salt1¼ tsp
Oil45 ml
Mustard Seeds½ tsp
Cloves1 grams
Cinnamon2 grams
Bay Leaves1 grams
Dry Red Chilli2 grams
Ajwain1 tsp
Asafoetida¼ tsp
Besan Flour12 grams
Ginger, Grated5 grams
Green Chilli, Finely Chopped6 grams
Turmeric Powder½ tsp
Kashmiri Red Chilli Powder1½ tsp
Coriander Powder1½ tsp
Cumin Powder½ tsp
Tamarind Pulp1½ tbsp
Jaggery1½ tbsp
Coriander Leaves, Finely Chopped8 grams

Contains: wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	206kcal	824kcal
Protein	4.8g	19g
Carbohydrate	20g	81g
Fat	13g	50g
Fibre	4.3g	17g
Sugar	7.2g	29g

Cookd masalas for mochai / hyacinth beans

Kulambu Chilli Masala
from ₹30
Kulambu Chilli Masalafrom ₹30

Method

1
Soak the val beans in plenty of water overnight. Drain, wash, and pressure cook with 750 ml water and 1/2 tsp salt for 5 whistles. Let the pressure drop on its own. Keep the cooking water.
Mochai / hyacinth BeansWaterSalt
2
Heat the oil in a heavy pan. Add mustard seeds, cloves, cinnamon, bay leaf and dry red chillies. When the mustard splutters, add ajwain and asafoetida and fry for 1 minute.
OilMustard SeedsClovesCinnamonBay LeavesDry Red ChilliAjwainAsafoetida
3
Add the besan and stir for 2 minutes until it smells roasted. Add 4 tbsp of the bean cooking water at once so it does not burn.
Besan Flour
4
Add the ginger, green chillies, turmeric powder, Kashmiri red chilli powder, coriander powder and cumin powder. Stir for 1 minute.
GingerGreen ChilliTurmeric PowderKashmiri Red Chilli PowderCoriander PowderCumin Powder
5
Add the cooked val with all its cooking water, the tamarind pulp, jaggery and remaining salt. Boil gently for 8 minutes until the gravy thickens and the jaggery melts.
Tamarind PulpJaggerySalt
6
Add the coriander leaves. Serve hot with roti, dal and rice.
Coriander Leaves

Before you start

How long does Val Nu Shaak (Field Beans Curry) take?: 45 minutes from start to finish. That is 10 minutes of preparation and 35 minutes of cooking.
How many people does Val Nu Shaak (Field Beans Curry) serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Val Nu Shaak (Field Beans Curry) vegetarian?: Yes. No meat, no fish and no egg.
Is Val Nu Shaak (Field Beans Curry) spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Val Nu Shaak (Field Beans Curry)?: 180 grams Mochai / hyacinth Beans, 1 grams Cloves, 2 grams Cinnamon, 1 grams Bay Leaves, 2 grams Dry Red Chilli, 12 grams Besan Flour, and a few more listed on this page.
Do I need a pressure cooker for Val Nu Shaak (Field Beans Curry)?: Yes, this one is cooked under pressure.
How many calories are in Val Nu Shaak (Field Beans Curry)?: About 206 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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