Vaal ki Usal
by Tarla Dalal
Added to 337 cookbooks
This recipe has been viewed 38333 times
A popular, easy to make Maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to the usal. Vaal provides you the much needed protein, calcium and folic acid. Serve this usal with hot Palak aur Chawal ki Roti, page...
- Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.
- Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.
- Add the onions and sauté till they turn translucent.
- Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
- Add the turmeric powder, kokum paste, jaggery, chilli powder, coriander and salt and cook for another 5 minutes.
- Serve hot.
Nutrient values per serving
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
|82 gm||187 kcal||10.6 gm||32.5 gm||1.6 gm||218.8 mcg||7.7 mg||48.9 mg||1.5 mg||2.0 mcg||0.8 gm|
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