Val dal is also known as broad beans, fava beans, faba beans, field beans.
They can be stuffed in paranthas or added to soups and stews with meats or vegetables. Cook till the vaal becomes soft and you have a delectable vaal dal ni khichdi.
Boiled and mashed vaal dal can be used as stuffings for karelas or capsicum. Heat the ghee in a pressure cooker and add whole spices.
Vaal are generally prepared from dried beans by boiling until they are soft. They are then cooked as any other dal is cooked with onion, ginger, garlic and spices.
The beans can be fried, causing the skin to split open, and then salted or spiced to produce a savory crunchy snack.
