Sprouted Vaal ki Usal Video by Tarla Dalal Video by Tarla Dalal
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Sprouted Vaal Ki Usal Recipe (Iron Rich Maharashtrian Usal) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4.00 servings
Ingredients
For Sprouted Vaal ki Usal
2 cups sprouted vaal (field beans/ butter beans)
2 tsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1/2 cup finely chopped onion
1/4 tsp turmeric powder (haldi)
1 tsp malvani masala or
5 kokum , soaked and drained
2 tsp chopped jaggery (gur)
salt to taste
1/4 cup finely chopped coriander (dhania)
Method
- To make sprouted vaal ki usal, 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, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally.
- Serve the sprouted vaal ki usal hot.
See step by step images of Sprouted Vaal ki Usal
