Vaal ki Usal

Courtesy: Ms. Tarla Dalal

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...

Preparation Time : 10 Mins.

Cooking Time : 25 Mins.

Serves 4.

Ingredients


 * 2 Cups Sprouted Vaal (field Beans)
 * 4 to 5 kokums
 * 1 Teaspoon cumin Seeds (jeera)
 * 1/2 Teaspoon asafoetida (hing)
 * 5 to 6 Teaspoons curry leaves
 * 1 Teaspoon ginger, Grated
 * 1 Cup onions, Finely Chopped
 * 1/2 Teaspoon turmeric Powder (haldi)
 * 3 Teaspoons jaggery (gur), Chopped
 * 2 Teaspoons chilli Powder
 * 4 Tablespoons Chopped Coriander
 * 1 Teaspoon oil

salt to Taste       Method
 * 1.   Soak The kokums in 2 Tablespoons of water And Leave Aside For 10 to 15 Minutes. Pur?e 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 Saut? For a Few Seconds.
 * 3.   Add The onions And Saut? 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.

Nutritive Values Per Serving :              Amt

Energy

Protein

Cho

Fat

Vit a

Vit c

Calcium

Iron

F. Acid

Fibre
 * 82

Gm
 * 187

Kcal
 * 10.6

Gm
 * 32.5

Gm
 * 1.6

Gm
 * 218.8

Mcg
 * 7.7

Mg
 * 48.9

Mg
 * 1.5

Mg
 * 2.0

Mcg
 * 0.8

Gm

Recipe Source : Cooking With 1 Teaspoon of oil

contributed by :

 * Indiancuisineandculture Y-Group