(171)Rangooni Val

Ingredients

• ½ cup whole Rangooni Val
• 2 cup water for cooking.
• ½ tsp. Soda bi carb.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 washed kokam or 1 tsp lemon juice.
• 2 tbsp. chopped jaggery.
• ½ 5sp. grated ginger.
• Tempering Ingredients (Vaghar )
• 1 tbsp. Oil .
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 1 finely chopped green chilli.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 8-10 Curry leaves.
• 1 tbsp. chopped Coriander leaves.

Method

1. Soak overnight Rangooni Val in soda mix water.
2. Next morning wash thoroughly 2-3 times and pressure cook upto 4 whistles.
3. In pressure cooker arrange Val pan at the bottom after adding water, salt and turmeric powder.
4. Above it arrange Kokam vessel with 3 tbsp. water. Close the lid and pressure cook upto 4 whistles.
5. Once pressure releases remove kokam vessel and Val vessel from the cooker.
6. Transfer cooked Val and kokam into thick bottom pan.
7. Add remaining ingredients and stir continuously. Heat tempering vessel on another stove.
8. Heat oil and add Mustard seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves, Red chilli powder Coriander Cumin powder, Garam masala and chopped coriander leaves. Soute for 10-15 seconds and pour vagar in Val. Close the lid . Simmer for 5 minutes on slow flame.
9. Taste the dish before serving. Serve hot with steamed rice and Churma Ladoo.
10. Variation You can also use Onion and garlic in this recipe. The only difference is when using onion and garlic please do not use jaggery.

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