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Courtesy: Ms. Tarla Dalal
 
   
VAAL KI USAL
 
   
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Courtesy: Ms. Tarla Dalal
   
   
A popular, easy to make Maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to the usal.
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Vaal ki 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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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
==Contributed by :==
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* [http://groups.yahoo.com/group/indiancuisineandculture/ Indiancuisineandculture Y-Group]
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*2 Cups Sprouted Vaal (field [[Beans]])
[[Category:indiancuisineandculture]]
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*4 to 5 [[kokums]]
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*1 Teaspoon [[cumin]] Seeds ([[jeera]])
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*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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  +
  +
  +
  +
  +
  +
  +
  +
  +
  +
  +
  +
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==contributed by :==
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* [http://Groups.Yahoo.Com/Group/Indiancuisineandculture/ Indiancuisineandculture Y-Group]
  +
[[category:indiancuisineandculture]] [[Category:Curry leaf Recipes]] [[Category:Jaggery Recipes]] [[Category:Onion Recipes]] [[Category:Ginger Recipes]] [[Category:Turmeric Recipes]] [[Category:Fresh Beans Recipes]] [[Category:Green Grapes Recipes]] [[Category:Kokum Recipes]] [[Category:Chile leaf Recipes]] [[Category:Cumin Recipes]] [[Category:Asafetida Recipes]] [[Category:Oil Recipes]] [[Category:Salt Recipes]] [[Category:Water Recipes]]

Revision as of 13:29, March 22, 2007


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

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

Mcg

Gm

Recipe Source : Cooking With 1 Teaspoon of oil







contributed by :

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