Val-eggplant subji

val-eggplant subji
There was a time when I filled my pantry with all kinds of beans/lentils. Recently, I decided not to buy anymore till I finish all beans from the pantry. So this time, it was time for using up val/avrekalu. I have tried many dishes with these beans so far. This time I wanted something new. I had a vague memory of reading this val-eggplant combo on one of the blogs. When I searched, I landed at Linda’s post. I did very few modifications to this recipe. It came out really well.

Ingredients:
1 cup dried val(avrekalu/hycianth beans)
1 cup chopped eggplant
1 cup tomato
2 tea spn chopped garlic
1/2 tea spn chopped ginger
1 tea spn goda masala or garam masala
1/2 tea spn red chilli powder
1/2 cup chopped onion
1 tbl spn chopped coriander leaves
5 curry leaves
Oil
Salt

Method:
Soak val overnight. Add 1 tea spn garlic and cook till done.
Heat oil and add remaining garlic, ginger, onion and curry leaves. Fry for few minutes.
Add tomato, salt and cook till tomatoes are tender.
Now add cooked val, eggplant, little water(about 1/4 cup only if necessary), chilli powder, goda masala and let it cook.
Garnish with coriander leaves. Serve hot with rice or chapati.

Serves : 3-4
Preparation time : 30mins

32 Comments for “Val-eggplant subji”

says:

Hi Shilpa,
Just this morning I saw this packet of frozen val in the refrigerator.
can i use it?
how long should I soak it before cooking?
Though i seldom write to u, I owe to you a lot of my first attempts in cooking escpecially simple cake, gobi manchuri,sannapolo :)
thanks,
Swathy.

says:

Hi Shilpa,
Just this morning I saw this packet of frozen val in the refrigerator.
can i use it?
how long should I soak it before cooking?
Though i seldom write to u, I owe to you a lot of my first attempts in cooking escpecially simple cake, gobi manchuri,sannapolo
thanks,
Swathy

Leona

says:

Hi Shilpa..
Val is fav at my mom’s place. Dad & mom will surely love this dish. At our hometown, val is combined with Bamboos.Rich flavor..and great taste.Eggplant combo is sure a try.Pics are tempting. Thanks as always.
Keep it up.Leona

says:

I love the goda masala-garlic combo too! I bet this is wonderful…have you found more of the Thai, green/white-striped eggplant this year?

BTW: I am doing the same thing with my legume-collection (way too much!)- except I still need to keep buying chana and urad dhals for tadke, etc. (they don’t count, right?) :-)

says:

I had bookmarked your site and forgotten about it for a while. Lovely recipes and I made the tomato saaru from your site for a start. It was really delicious.

says:

Hi shilpa,

Nice dish.It’s been few weeks since i started to visit your blog….I enjoy it.I’m also in the same boat as you. Love to buy all different types of lentils & beans….have 2-3 right now in the pantry which really need to be used….i’ll try something like this.

says:

Shilpa:

Thank you again for this simple recipe – living a bachelor’s life, I like to keep my meals simple and this is high in protein. Yaay!

And, me liking your new layout and colors! are you done, or still tweaking?

rams

says:

Nice! Avrekaalu is my favourite. I get frozen val from desi store.- which doesn’t get as plump as in this pic after getting cooked. Got to try this. Does the dried val taste the same as fresh val ? If yes, I will be the happiest :)

sujata

says:

Hi Shilpa, There’s a split lentil called val dal which is pale yellow in colour and slightly big and flat compared to toor dal or channa dal. I wanted to try it out. So I cooked this once like we cook the other dals (without prior soaking). It turned out a bit bitter although it had a nice aroma, added some tomato to it, to reduce the bitterness. I believe its a Maharashtrian favourite. Would you be able to tell me how to make this val dal? Should the water used for cooking the dal be discarded before adding spices and tomato?

maya

says:

Hey Shilpa, I tried this last nite with broad beans instead of val…absolutely loved it! It was a gud combination with jeer mirya taka kadi frm ur blog.

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