Real Taj Val Surati Whole (2 lb) are whole field beans (val) — a beloved ingredient in Gujarati and Maharashtrian cooking. With their distinctive earthy, slightly bitter flavor and firm bite, these dried legumes form the base of traditional dishes like val chi usal and val batata nu shaak. Find them at Anora's Cash N Carry in Los Angeles.

A Gujarati Kitchen Essential

• Whole dried field beans (val) with firm texture and bold, earthy flavor
• Traditional ingredient in Maharashtrian usal and Gujarati shaak recipes
• Rich in plant-based protein and complex carbohydrates
• 2 lb pack — ideal for regular cooking and batch preparations

How to Use

Soak overnight (8–12 hours) in plenty of cold water. Drain, then cook in a pressure cooker for 4–5 whistles, or simmer for 45–60 minutes until tender. Temper with mustard seeds, curry leaves, green chili, and coconut for a classic val usal, or dry-sauté with potatoes and spices for val batata shaak.

Frequently Asked Questions

What are val/field beans? Val (also spelled vaal or field beans) are a legume popular in western India, with a slightly bitter skin that softens during cooking and a nutty interior — different in flavor from kidney beans or chickpeas.

Do I need to peel the beans before cooking? The skins are edible, but some traditional recipes call for peeling after soaking for a milder flavor. For usal and shaak, they are typically cooked whole.

Can I sprout these beans? Yes — val beans sprout well and sprouted val is used in salads and stir-fries for added nutrition and crunch.

Allergen note: Packaged in a facility that may handle other legumes and grains. Suitable for vegetarians and vegans.