Vaal is starchy and buttery in flavour. Vaal is used not only in Indian cuisine but also Middle eastern and Mediterranean food. It can vary in size and shape depending on the area where it’s grown. Much like other lentils, vaal can be used whole or split.
Commonly used in:
Stews, salads, soups and mains
Dietary fibre in vaal helps the digestion process. It can help fight fatigue and boost the immune system.