Vaal ki Usal

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...
 * Courtesy: Ms. Tarla Dalal
 * Recipe Source : Cooking with 1 Teaspoon of Oil
 * Contributed by Indiancuisineandculture Y-Group
 * Preparation Time : 10 minutes
 * Cooking Time : 25 minutes
 * Serves 4

Ingredients

 * 2 cups sprouted vaal (field beans)
 * 4 to 5 kokums
 * 1 teaspoon cumin seeds (jeera)
 * ½ teaspoon asafoetida (hing)
 * 5 to 6 teaspoons curry leaves
 * 1 teaspoon ginger, grated
 * 1 cup onions, finely chopped
 * ½ teaspoon turmeric powder (haldi)
 * 3 teaspoons jaggery (gur), chopped
 * 2 teaspoons chilli powder
 * 4 tablespoons chopped coriander
 * 1 teaspoon oil
 * salt to taste

Directions

 * 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.