About the Product
COG Vaal Dal is made with Split Fava Beans, a common substitute for the more traditional local hyacinth beans. Vaal Dhal is superb made with Split Fava Beans but it can also be made with sprouted Whole Fava Beans (which should be thoroughly cooked).
- Calories: 200,
- Carbs: 34 g,
- Fat: 2 g,
- Protein: 12 g.
How To Use
- Soak lima beans (vaal) in water for 10 to 12 hours.
- Soaking helps the outer layer of the seeds to soften.
- The seeds will absorb water and swell up.
- After 10 to 12 hours, drain the water and transfer the soaked seeds to a strainer.
- Keep the strainer on a vessel which is smaller in size than the strainer. (Watch the video below for proper understanding) This helps in proper air circulation as the strainer is exposed to air.
- Cover the strainer with a lid.
- Keep this in a warm place for minimum 12 hours.
- After 12 hours, open the lid.
- The seeds would be germinated.
- Transfer the germinated seeds to a large bowl.
- Add sufficient water to the sprouted seeds and keep aside for 15 minutes.
- Adding of water helps to peel the beans easily.
- Now, using the thumb and index finger, press each bean gently to peel the beans.
- These peeled vaal can be used to make Vaalacha birda, Vaal Khichdi etc.
- Val or also known as butter beans are a very rich source of proteins and fibers.
- Prevents heart diseases
Val helps in balancing blood sugar levels in our body
- They provide growth of cells in the body because of the richness of iron in them
- Val also provide folate which is required for fetal development.
Store in a cool and dry place.