This original Tarla Dalal recipe can be viewed for free

Vaal Dalimbi


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Vaal Dalimbi

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This recipe has been viewed 6487 times
  

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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Preparation Time: 
Cooking Time: 
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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