Sunday, 21 April 2013

VAALACHE BIRDE / VAAL USAL/ DALIMBYANCHI USAL




VAALACHE BIRDE / VAAL USAL/ DALIMBYANCHI USAL

INGREDIENTS

Vaal / safed pavte / field beans / broad beans / fava beans
1 small cup (100 gms)
Scraped fresh coconut
¼ small cup
Garlic                 OR
Ginger grated (both optional)
2-3 flakes          OR
¼ tsp
Salt
T.T
Jaggery
1 tbsp
Chilli Powder
½ tsp
Dhania jeera powder
½ tsp
Coriander leaves chopped
3-4 sprigs
FOR TADKA
Oil
2 tbsp
Haldi / turmeric
¼ tsp
Heeng / asafetida
¼ tsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp


METHOD:

1.       Soak the dry whole beans for 8 – 10 hours and let them sprout.

2.       Soak the sprouted vaal in warm water. Take little at a time in a plate and remove the skin of the sprouts. Soaking it in warm water eases the removal of the skin.



3.       Dissolve jaggery in a little warm water.




4.        Heat oil add rai,  jeera , heeng and haldi. Add the ginger or garlic and then the dal in it and sauté for some time.

5.       Now add water and simmer. Cover and cook till the dal is soft but it does not break or dissolve. You can also pressure cook the dalimbya till half cooked.


6.       Add the chilli pdr, dhania jeera pdr, salt and the scraped coconut leaving out 1 tbsp for garnish.


7.       Cover and simmer again for 2 min. Finally pour in the dissolved jaggery water.


8.       Garnish with the remaining coconut and chopped coriander leaves. Serve with chapatti, puri or bhakri.


Dhania jeera powder - http://paripoornapaksiddhi.blogspot.in/search/label/Masalas%20and%20Flour