Vaal ki Usal


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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...

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Serves 4.
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Ingredients

Method
  1. 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.
  2. 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.
  3. Add the onions and sauté till they turn translucent.
  4. Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
  5. Add the turmeric powder, kokum paste, jaggery, chilli powder, coriander and salt and cook for another 5 minutes.
  6. Serve hot.
Nutrient values per serving
AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
82 gm187 kcal10.6 gm32.5 gm1.6 gm218.8 mcg7.7 mg48.9 mg1.5 mg2.0 mcg0.8 gm
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