Dalimbi Usal, Val Usal, Maharashtrian Vaal


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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.

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Dalimbi Usal, Val Usal, Maharashtrian Vaal recipe - How to make Dalimbi Usal, Val Usal, Maharashtrian Vaal

Soaking time:  15 minutes   Preparation Time:    Cooking Time:     Makes 4 servings
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Ingredients
Method
  1. Soak the kokums in ¼ cup of water and leave aside for 15 minutes.
  2. Squeeze and keep the kokum water aside and discard the kokum.
  3. Heat the oil in a deep non-stick pan, add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
  5. Add the onions and sauté on a medium flame for 2 minutes.
  6. 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.
  7. 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.
  8. Serve hot.


RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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Reviews

Dalimbi Usal, Val Usal, Maharashtrian Vaal
5
 on 22 Jan 16 04:47 PM


Dalimbi usal.. the usal is perfectly spiced up.. and balanced taste with little sweetness and sourness.. I enjoyed this with bhakri.. I have loved this recipe..
Dalimbi
3
 on 11 Jun 13 01:07 PM


Simple yet nice