Soak the Vaal in water overnight (at least 8 hours). Drain the soaked Vaal and tie them loosely in a clean muslin cloth. Keep in a warm place for 24-36 hours, sprinkling with a little water occasionally, until they sprout.
2
Pressure cook the sprouted Vaal with 400g Water and 2g Salt for 3-4 whistles until they are tender but still hold their shape. Set aside.
3
Heat Ghee in a heavy-bottomed pan or pot over medium heat.
