Vaal Dalimbi

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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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Preparation Time:    Cooking Time:     Makes 4 serving
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    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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     on 16 Oct 13 10:53 AM

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