Authentic Vaal Recipe- Indian Lima Bean Curry with Tamarind & Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Vaal Recipe – Indian Lima Bean Curry with Tamarind & Jaggery

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vaal, or Indian Lima Bean Curry. It’s a dish my aaji (grandmother) used to make, and the aroma always filled the house with such warmth. It’s a little bit of effort, but trust me, the sweet, tangy, and subtly spiced flavor is absolutely worth it. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Vaal recipe is a beautiful blend of flavors. The earthy lima beans are perfectly complemented by the tangy tamarind and the sweetness of jaggery. It’s a comforting, flavorful curry that’s perfect with rotli, rice, or even a side of warm parathas. Plus, it’s a fantastic way to explore regional Indian cuisine – this particular version leans towards Gujarati and Maharashtrian flavors.

Ingredients

Here’s what you’ll need to make this delicious Vaal curry:

• 1 cup Vaal (Lima Beans)
• 3 cups Water
• ½ cup Tomato Sauce
• 1 Tbsp Dhana Jeeru (Coriander-Cumin Powder)
• ½ tsp Turmeric Powder
• 1 ½ tsp Kashmiri Chili Powder
• 1 tsp Garam Masala
• 2 Tbsp Tamarind Pulp
• ½ cup Hot Water (for tamarind)
• ¼ cup Oil
• 1 ½ tsp Ajmo (Carom Seeds)
• ¼ tsp Hing (Asafoetida)
• 2 Cinnamon Sticks (1 inch pieces)
• 3 Cloves
• 1 Bay Leaf
• 1 Dry Red Chili
• 1 Tbsp Besan (Gram Flour)
• 8 Garlic Cloves (minced)
• 1 tsp Ginger (grated)
• 1 ½ Tbsp Jaggery
• Cilantro (for garnish)

Ingredient Notes

Let’s talk about some of these ingredients – they really make this recipe special!

• Vaal/Lima Beans: These are the stars of the show! You can usually find dried Vaal at Indian grocery stores. They need a good overnight soak, so plan ahead.
• Dhana Jeeru: This is a classic Indian spice blend of coriander and cumin. It adds a lovely earthy base to the curry. You can find it pre-made, or easily make your own by roasting and grinding equal parts coriander seeds and cumin seeds.
• Ajmo (Carom Seeds): Don’t skip these! They have a unique, slightly pungent flavor that aids digestion and adds a wonderful aroma. They’re essential in many Gujarati dishes.
• Hing (Asafoetida): A little goes a long way! Hing adds a savory depth and is often used in Indian cooking to aid digestion. It smells…interesting on its own, but trust me, it transforms in the curry.
• Kashmiri Chili Powder: This is for color and a mild heat. It gives the curry a beautiful red hue without being overly spicy.
• Jaggery: This unrefined sugar adds a lovely sweetness that balances the tanginess of the tamarind. You can substitute with brown sugar if you can’t find jaggery, but the flavor won’t be quite the same.
• Regional Variations: This recipe is inspired by Gujarati and Maharashtrian cuisine, where Vaal is a popular dish. You’ll find variations in spice levels and the addition of other vegetables like potatoes or tomatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Vaal: Start by soaking the lima beans in plenty of water for at least 6 hours, or preferably overnight. This is crucial for tender beans.
2. Cook the Vaal: Drain the soaked beans and add them to your Instant Pot with 3 cups of water and ½ tsp salt. Pressure cook on high for 20 minutes, followed by a natural pressure release. Reserve the cooking liquid – it’s full of flavor!
3. Make the Tomato Paste: In a bowl, combine the tomato sauce, dhana jeeru, turmeric powder, Kashmiri chili powder, and ½ tsp garam masala. Set this aside.
4. Prepare the Tamarind Liquid: Soak the tamarind pulp in ½ cup of hot water for about 15-20 minutes. Then, strain it well to extract a smooth, pulp-free liquid.
5. Temper the Spices: Heat the oil in the Instant Pot (using the sauté mode). Add the ajmo, hing, cinnamon sticks, cloves, bay leaf, and dry red chili. Sauté until fragrant – about a minute.
6. Brown the Besan: Add the minced garlic, grated ginger, and besan to the pot. Cook for 1-2 minutes, stirring constantly, until the besan turns a light golden brown. Be careful not to burn it!
7. Cook the Tomato Paste: Stir in the tomato paste mixture and cook for another 1-3 minutes, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked.
8. Combine and Simmer: Add the cooked lima beans and the reserved cooking liquid to the pot. Simmer for about 10 minutes, allowing the flavors to meld together.
9. Finish with Tamarind & Jaggery: Stir in the tamarind liquid, jaggery, and the remaining ½ tsp garam masala. Taste and adjust the salt as needed.
10. Garnish & Serve: Garnish with fresh cilantro and serve hot with rotli or rice.

Expert Tips

• Don’t skip the overnight soak for the lima beans! It makes a huge difference in their texture.
• Adjust the chili powder to your spice preference.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the Kashmiri chili powder for a milder curry, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: My family often makes this during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. It’s considered an auspicious dish.

Serving Suggestions

Vaal curry is fantastic with:

• Warm Rotli (Indian flatbread)
• Steaming Rice
• A side of Kachumber Salad (Indian cucumber and tomato salad)
• A dollop of yogurt for a cooling effect

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

1. What are Vaal/Lima Beans and where can I find them?

Vaal, also known as lima beans, are a type of legume. You can usually find dried Vaal at Indian grocery stores or online.

2. Can I use dried tamarind paste instead of pulp?

Yes, you can! Use about 1-2 tablespoons of tamarind paste, diluted in ½ cup of hot water.

3. What is the purpose of Ajmo (carom seeds) in this recipe?

Ajmo adds a unique flavor and aids digestion. It’s a key ingredient in many Gujarati dishes.

4. Can I adjust the sweetness level by changing the amount of jaggery?

Absolutely! Feel free to adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more if you prefer a sweeter curry.

5. How can I make this curry ahead of time?

You can make the curry a day or two in advance. The flavors actually develop even more over time!

6. What is the best way to cook Vaal/Lima beans if I don’t have an Instant Pot?

You can cook them in a regular pressure cooker or even on the stovetop. If using a stovetop, soak the beans overnight and then simmer them in plenty of water for about 1-1.5 hours, or until tender.

Enjoy this authentic Vaal recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments if you try it, and how it turns out!