Gujarati Vaal Rice | Vaal ni Dal no Pulav: Recipe by Ami Mody Bhana

I first tasted this Gujarati Vaal Pulao (Vaal ni Dal No Pulav) last month when we had a small get-together college friends.

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When Ami hosted a get-together for us, I knew yummy food would surely be on the agenda; and indeed it was so. From hunger-inducing starters to a scrumptious lunch to satisfying desserts, everything was meticulously planned. Each dish deserves a post of its own but the two that captured my heart were this simple Vaal ni Dal No Pulao and its accompaniment Suva Kadhi (Shepu Kadhi | Dill Kadhi). Deceptively simple yet soul-satisfying, dishes like these represent the best of Indian regional cuisine.

Indeed, simplicity is the ultimate sophistication. And it is a mantra that personifies Ami. But don’t let the simplicity fool you; the more you get to know Ami, the more you recognise the layers of her personality. Vivacious and naughty, the lady is also one of the most grounded and nice people I have known.

Thank you Ami for getting us all to meet and for the recipes.

If you like Gujarati food, do try my recipes for:

• Steamed Cabbage Muthiya | Bafela Kobi Na Muthia
• Karela Muthia | Steamed Bitter Gourd Muthiyas from Gujarat
• Turiya Muthia nu Shaak from Gujarat
• Methi Na Dhebra | Winter Recipe from Gujarat

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How to Make Vaal Ni Dal No Pulav | Gujarati Vaal Pulao | Vaal Rice

Tips:

• In Mumbai, ready-to-use sprouted vaal is easily available and I used that to make this rice. However, I am including the method to sprout the vaal as well.
• I take the skin off the vaal while making some recipes because otherwise the skin gives these beans a bitter taste.
• There are many types of Vaal available. I recommend you use Surti Vaal for this dish.  

1. Sprouting the Vaal
   1. Soak 1/2 cup dry Vaal beans in 1.5 Cup water for at least 8 hours.
   2. Drain the water and tie the soaked Vaal in cotton cloth, and leave them to sprout for at least 8 hours. I sprinkle some water on the cloth at regular intervals to keep it moist.
   3. Once the vaal has sprouted, soak it in lukewarm water for at least 1 hour.
   4. Take the skin off the Vaal and discard the skin.  
2. Other Preparations
   1. Wash 1 Cup Basmati Rice under running water and leave it in a colander to drain.
3. Making the Garlic-Ginger-Chilli Paste
   1. Grind 1/2″ piece of ginger, 2 cloves of garlic and 1 green chilli to a coarse paste.
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4. Making the Vaal Rice
   1. In a heavy-bottomed vessel, heat 1 tbsp oil.
   2. Add 1 tsp cumin seeds and stir-fry for a few seconds till they change colour.
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   3. Add 3/4 cup finely sliced onions and stir-fry till the onions are translucent.
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   4. Now add the garlic-ginger-green-chilli paste, and stir-fry for a few seconds.
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   5. Next add 1/2 cup sprouted vaal and 2 tbsp finely chopped coriander.
   6. Mix well and stir-fry for a few seconds.
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   7. Then add 1/2 cup washed basmati rice and some salt.
   8. Mix well and stir-fry for a minute or so.
   9. Now add 3/4 cup water and mix well.
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   10. Cook covered till the rice is done.
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5. Serve with Kadhi and Papad.

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Recipe for Gujarati Vaal Ni Dal No Pulav

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Vaal Rice | Gujarati Vaal Ni Dal No Pulav

Aruna

This is the traditional recipe for the super simple and delicious Gujarati Vaal Ni Dal No Pulav or Vaal Rice. It is served with Kadhi and Papad.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Gujarati, Indian, Vegan, Vegetarian

Equipment

• Heavy Bottomed Vessel
• Ladle

Ingredients

  

• 1 Cup Basmati Rice
• 1/2 Cup Sprouted Vaal
• 3/4 Cup Finely Sliced Onions
• 1.25 Cups Water
• Salt to Taste

For Spice Paste

• 1/2 ” Piece of Ginger
• 2 Cloves Garlic
• 1 Green Chilli
• 2 tbsp Finely Chopped Coriander

For Tempering

• 1 tbsp Oil
• 1/2 tsp Cumin Seeds

Instructions

 

Getting the Rice Ready

• Wash 1 Cup Basmati Rice under running water and leave it in a colander to drain.
• Making the Garlic-Ginger-Chilli Paste
• Grind 1/2″ piece of ginger, 2 cloves of garlic and 1 green chilli to a coarse paste.

Making the Vaal Rice

• In a heavy-bottomed vessel, over medium flame, heat 1 tbsp oil.
• Add 1 tsp cumin seeds and stir-fry for a few seconds till they change colour.
• Add 3/4 cup finely sliced onions and stir-fry till the onions are translucent.
• Add the garlic-ginger-green-chilli paste, and stir-fry for a few seconds.
• Add 1/2 cup sprouted vaal and 2 tbsp finely chopped coriander.
• Mix well and stir-fry for a few seconds.
• Add 1 cup washed basmati rice and some salt.
• Mix well and stir-fry for a minute or so.
• Now add 1.25 Cups water and mix well.
• Cook covered till the rice is done.
• Serve with Kadhi and Papad.

Keyword Vaal Ni Dal No Pulav, Vaal Pulao, Vaal Pulav, Vaal Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!