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Vaal Dalimbi
Tarla Dalal
16 July, 2016
Table of Content
Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 serving
Ingredients
For The Paste
1 roasted onion , sliced
2 tbsp freshly grated coconut
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp jaggery (gur)
3 tsp tamarind (imli) water
Other Ingredients
1 cup sprouted vaal (field beans/ butter beans)
25 mm (1") piece of cinnamon (dalchini)
a pinch of asafoetida (hing)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1 tbsp chilli powder
salt to taste
1/4 tsp sugar
2 tbsp chopped coriander (dhania) for garnishing
Method
- 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.
- Cool, add 2 tablespoons of water and blend in a mixer to a smooth paste.
- Wash and drain the vaal and pressure cook for 1 whistle. Allow the sream to escape and then drain and keep aside.
- 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.
- 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.
- Add the ground paste, sugar and 1 cup of water and simmer for 10 minutes.
- Serve hot garnished with coriander.
Vaal Dalimbi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 149 cal |
| Protein | 0.5 g |
| Carbohydrates | 4.1 g |
| Fiber | 0.9 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Click here to view Calories for Vaal Dalimbi
The Nutrient info is complete
n_katira
July 12, 2021, 3:56 p.m.
A delicious everyday accompaniment to rotis and rice with a perfect blend of all Indian masalas.
Foodie #679283
June 18, 2016, 8:27 a.m.
Quite easy and tasty recipe even without using ginger & garlic.
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