Val Papdi ni Dal

Val Papdi ni Dal is a traditional Gujarati lentil dish that combines split pigeon peas (toor dal) with flat green beans (val papdi or hyacinth beans). It is a staple in Gujarati cuisine, known for its balanced sweet, sour, and mildly spicy flavor profile, often tempered with mustard seeds, curry leaves, and a touch of jaggery. The dish is typically served with rice or roti as part of a complete meal.

🍽️ Nutrition at a glance

This dish is a good source of plant-based protein and dietary fiber, making it nutritionally balanced with moderate carbohydrates and low fat. A typical serving provides a solid mix of B vitamins, iron, and potassium, with a calorie range of approximately 250-300 kcal per serving.

Nutrition breakdown

Calories	275 kcal
Protein	14 g
Carbs	40 g
Fat	5 g
Fiber	9 g
Sugar	6 g
Sodium	480 mg
Iron	3.5 mg
Potassium	420 mg
Folate	120 mcg
Magnesium	65 mg
Phosphorus	180 mg
Zinc	2.1 mg
Vitamin B6	0.3 mg
Manganese	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

What makes Val Papdi ni Dal unique is its cultural significance in Gujarati thalis, where it represents the region's emphasis on balancing six tastes (sweet, sour, salty, bitter, pungent, and astringent) in a single meal. Nutritionally, the combination of lentils and beans creates a complete amino acid profile, enhancing protein quality for vegetarians.