Dad’s favourite lunch dish Ranguni Vaal is a nutritious legume rich in plant protein, dietary fiber, iron, and essential minerals that support overall health. Its sweet and tangy preparation makes it a wholesome, flavorful dish that pairs perfectly with steamed rice for a balanced meal.
Wash and soak the Ranguni Vaal for 8–10 hours or overnight.
Pressure cook the soaked vaal with salt for 3 whistles. Allow the cooker to cool completely, then drain and reserve the cooked beans.
Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and dry red chillies. Let them splutter.
Add curry leaves and bay leaves. Sauté for a few seconds.
Add besan and roast lightly until aromatic. Then add turmeric powder, coriander powder, Kashmiri red chilli powder, and Catch Dal Tadka Masala. Mix well.
Add the boiled vaal and sauté for 2–3 minutes. Pour in enough water to achieve a dal-like consistency.
Add kokam and sugar. Cook on medium heat until all the flavors blend well and the dal thickens slightly.
Finish with garam masala and mix well.
Garnish with fresh coriander leaves and serve hot with steamed rice.
This delicious sweet and tangy dal is prepared without onion and garlic. If kokam is not available, you can use tamarind and jaggery as an alternative for a similar sweet-sour flavor.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
