Hello

Please could someone tell me what Vall Dahl is. It's an ingredient in an Indian cookbook I've just bought. I know it's some kind of pulse but haven't seen it in the shops and I haven't found another name for it on the internet so far.

Thanks

Amanda

not heard of them myself but they are "also known as split lablab beans" available from Indian Markets / Shops (picture near bottom of this website

Steve

Hey thats not my doing oops....

another site suggests they are called "cutlass beans"

Foodsubs.com suggests lablab again and also says you could use "black-eyed peas OR split peas" as a substitute.

Steve

I am sorry I have not be around for last couple of days. I know that some of my Gujrati friend cook it but I have never bought this dal myself. The information below is from the website: http://www.foodsubs.com/Beans.html, courtesy of Jane from Spice of India;

Lablab bean = hyacinth bean = bonavist bean = Egyptian bean = Fuji mame = Indian bean = val. These beans can be brown, reddish-brown, or cream colored, and they're easily identified by a white seed scar which runs along one edge. They have a pleasant nutty flavor, but they need to soaked and peeled before cooking. Skinned and split lablab beans, called val dal in Hindi, are more convenient to use. Both whole and split beans are available in Indian markets. Substitutions: Black-eyed beans (Lobhia) OR split peas.

Val dal = split lablab beans. These are skinned and split lablab beans. They're available in Indian markets. Substitutions: black-eyed peas OR split peas?

Mamta

Thank you very much for all the replies, they're really helpful. I'm sure I'll be able to find these beans now and already have some blacked eyes beans in the larder which I could use as a substitute.