Vaal Ki Usal ( Know Your Dals and Pulses )
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 22043 times
This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal.
- Soak the kokums in ¼ cup of warm water for 15 to 20 minutes.
- Mash it with your hands and keep aside.
- Heat the oil in a non-stick kadhai 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, while stirring continuously.
- Add the vaal and 1 cup of water, cover and cook on a medium flame for 15 minutes.
- Add the turmeric powder, kokum mixture, jaggery, chilli powder, coriander and salt and simmer for another 5 minutes, stirring once in between. Serve hot.
Nutrient values (Abbrv) per serving
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