Vaal Dalimbi


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Vaal Dalimbi,  uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.


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Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat. Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

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Makes 4 serving
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Ingredients

Method

    For the paste

    1. Heat a non-stick pan on a medium flame and when hot, add the all the ingredients and dry roast while stirring continuously till the coconut turns brown.
    2. Cool, add 2 tablespoons of water and blend in a mixer to a smooth paste.

    How to proceed

    1. Wash and drain the vaal and pressure cook for 1 whistle. Allow the sream to escape and then drain and keep aside.
    2. Heat a non-stick kadhai on a medium flame and when hot, add the cinnamon, bayleaf, clove, asafoetida and mustard seeds and dry roast for about 30 seconds.
    3. Add the vaal, turmeric powder, chilli powder, garam masala and salt and continue dry roasting for 5 minutes while stirring continuously. Sprinkle a little water if required.
    4. Add the ground paste, sugar and 1 cup of water and simmer for 10 minutes.
    5. Serve hot garnished with coriander.

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    1 review received for Vaal Dalimbi
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    n_katiraOctober 16, 2013

    A delicious everyday accompaniment to rotis and rice with a perfect blend of all Indian masalas.

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    Helpful reviews for this recipe
    Reviewed October 16, 2013by n_katira

    A delicious everyday accompaniment to rotis and rice with a perfect blend of all Indian masalas.

    Was this review helpful?   


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