Rangooni Val Curry

INGREDIENTS:

Rangooni Val 1 cup

Onion 1 chopped finely

Tomato 1 big chopped finely

Ginger and garlic paste 2 tsp

Cumin seeds 1tsp

Turmeric ¼ tsp

Coriander powder 1 tsp

Red chili powder 1 tsp

Garam masala 1 tsp

Kitchen king masala 1 tsp (Optional)

Oil 1 tblsp

Salt to taste

METHOD:

1) Soak Val in 3 cups of water overnight.

2) Pressure cook Val with 2 cups of water for 2 whistle (I also add a small stick of cinnamon and bay leaf to this to for nice aroma).

3) Heat oil in a pan, add cumin seeds, when it splutters add ginger garlic paste and sauté for 2 mins.

4) Then add onion and fry until onion turns translucent.

5) Add tomato, turmeric and cook until tomato becomes soft.

6) Add drained Val, coriander powder, salt, red chili powder, mix well and continue to cook on medium low heat for 5 mins.

7) Do not throw the drained water from cooked Val. If the curry seems dry add little drained water.

8) Then add garam masala, Kitchen king masala powders. Cook for another 5 mins.

9) Turn off the heat and garnish with coriander leaves.

10) Serve hot with roti.

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