Vaal ki Usal
by Tarla Dalal
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Added to 347 cookbooks
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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 and iron. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Serve this usal with hot with rotis of your choice.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the sprouted vaal, 1½ cups of water, turmeric powder, chilli powder, kokum, jaggery and salt, mix well and cook on a medium flame for another 2 to 3 minutes,while stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 more minute.
- Serve hot.
Nutrient values per serving
|Energy|| 133 kcal|
|Protein|| 7.5 gm|
|Carbohydrates|| 22.3 gm|
|Fat|| 1.5 gm|
|Iron|| 1.0 mg|
|Vitamin C|| 5.9 mg|
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