Gujrati Daal -2
It is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this dish.
Wash and soak lilva beans in water for 5 hours.
Drain, add soda bi-carb and water and pressure cook for 3 whistles
Allow steam to escape before opening lid and keep aside.
Heat oil in a wok, add carom seeds, asafoetida, chilli powder and turmeric powder and saute’ on a medium flame for a few seconds.
Add lilva beans, half cup of water, jaggery, tamarind pulp and salt, mix well and cook on medium flame for 5 minutes, while stirring occasionally.