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
|
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
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