Val Beans sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.
A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The dried val bean is light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.

Val Beans sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from creamish flat long beans, broad hard beans to off white oval shaped dal. This versatile ingredient finds its way commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani Val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.
A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans. This bean grows on a small bush and is picked when the pod is tender if the pod is to be prepared as a fresh vegetable. As the bean matures it is then harvested to be dried for use in growing sprouts or made into ingredients for side dishes, main dishes, salads, and soups. The dried val bean is light tan in color and provides a slightly bitter nutty flavor when cooked. It is a good bean to combine with ginger or coconut.