Dalimbi Usal, Val Usal, Maharashtrian Vaal
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 20860 times
Here is a tongue-tickler from the Marathi culinary files! Dalimbi Usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices.
Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, onions and coriander add their peppy touch to this Maharashtrian vaal preparation. You will notice that this dish uses a lot of coriander, and not just a sprinkling of it. This is essential to improve the aroma and flavour of the vaal usal.
Serve along with Chawal Bhakri , Methiche Varan , Dodkyacha Bhaat and Shrikhand for a lip smacking and delicious meal.
- Soak the kokums in ¼ cup of water and leave aside for 15 minutes.
- Squeeze and keep the kokum water aside and discard the kokum.
- Heat the oil in a deep non-stick pan, add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the vaal, salt and 1 cup of water. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Add the turmeric powder, kokum water, jaggery, chilli powder, coriander and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
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