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

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 * Indiancuisineandculture Y-Group