Spiced Val Dal (Split Field Beans)

Name: Spiced Val Dal (Split Field Beans)
Ingredients: 2 cups Val Dal (Split Field Beans/Hyacinth Beans) (Originally '1 tipri'. Converted to approx 2 cups.); 2 cups Onions, finely chopped (Originally '1/2 seer'. Converted to volume.); 1 tablespoon Ginger paste (Quantity estimated based on typical curry proportions (original text unclear).); 1 tablespoon Garlic paste (Quantity estimated based on typical curry proportions.); 2 teaspoons Coriander-Cumin powder (Dhana-Jiru) (Originally '1 to 2 small heaped spoons'.); 1 teaspoon Salt (Or to taste. Originally '1 heaped small spoon'.); 1/2 teaspoon Turmeric powder (Originally 'heaped spoon' (size unspecified).); 1 teaspoon Garam Masala (Originally '1 flat spoon' of ground spice.); 1 cup Fresh cilantro (coriander leaves), chopped (Originally 'leaves of 4 bunches'.); 3 whole Green chilies, slit (Originally '3 to 4'.); 3 whole Dried red chilies (Originally '3 to 4'.); 3 tablespoons Vegetable oil or Ghee (Quantity estimated for sautéing (not specified in original).); 4 cups Water (Estimated for boiling the dal.)

A traditional Parsi preparation of split field beans (Val ni Dal) cooked with a rich aromatic base of onions, ginger, and garlic. This hearty vegetarian dish balances the earthy taste of the beans with a blend of fresh green chilies, dried red chilies, and savory spices like coriander and cumin. It creates a thick, comforting curry that pairs perfectly with steamed rice or rotis.

Ingredients

2 cups Val Dal (Split Field Beans/Hyacinth Beans) (Originally '1 tipri'. Converted to approx 2 cups.)
2 cups Onions, finely chopped (Originally '1/2 seer'. Converted to volume.)
1 tablespoon Ginger paste (Quantity estimated based on typical curry proportions (original text unclear).)
1 tablespoon Garlic paste (Quantity estimated based on typical curry proportions.)
2 teaspoons Coriander-Cumin powder (Dhana-Jiru) (Originally '1 to 2 small heaped spoons'.)
1 teaspoon Salt (Or to taste. Originally '1 heaped small spoon'.)
1/2 teaspoon Turmeric powder (Originally 'heaped spoon' (size unspecified).)
1 teaspoon Garam Masala (Originally '1 flat spoon' of ground spice.)
1 cup Fresh cilantro (coriander leaves), chopped (Originally 'leaves of 4 bunches'.)
3 whole Green chilies, slit (Originally '3 to 4'.)
3 whole Dried red chilies (Originally '3 to 4'.)
3 tablespoons Vegetable oil or Ghee (Quantity estimated for sautéing (not specified in original).)
4 cups Water (Estimated for boiling the dal.)

Instructions

1Wash the Val dal (split field beans) thoroughly. Place in a pot with approximately 4 cups of water. Bring to a boil and cook until the dal is tender but not mushy. Drain any excess water if necessary and set aside.
2In a separate large pan, heat the oil or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the ginger paste, garlic paste, slit green chilies, and dried red chilies. Sauté for another 1-2 minutes until fragrant.
3Lower the heat and stir in the coriander-cumin powder, turmeric, garam masala, and salt. Add the cooked dal to the pan and mix gently to combine with the spices. If the mixture is too dry, add a small amount of water to reach your desired consistency. Simmer for 5-10 minutes to allow the flavors to meld.
4Remove from heat and stir in the chopped fresh cilantro. Serve hot with rice or bread.