Made using big rangoon vaal beans, there is only one word to describe the look, feel and taste of this ‘khatta meetha’ dish
Wash and soak field beans in water overnight.
Drain, add soda-bi-carb and 2 cups of water to cover field beans and pressure cook for 3 whistles.
Allow steam to escape before opening lid. Keep aside.
Heat oil in a wok, add carom seeds, asafoetida, chilli powder and turmeric powder and saute’ for few minutes
Add cooked field beans, 1 cup of water, jaggery, tamarind pulp and salt, mix well and simmer for 5 minutes, stirring once.