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 ==
# 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.
# 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.
# Add the onions and sauté till they turn translucent.
# Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
# Add the turmeric powder, kokum paste, jaggery, chilli powder, coriander and salt and cook for another 5 minutes.
# Serve hot.
Category:Indiancuisineandculture
Category:Marathi Vegetarian
Category:Curry leaf Recipes
Category:Jaggery Recipes
Category:Turmeric Recipes
Category:Fava bean Recipes
Category:Kokum Recipes
Category:Chile leaf Recipes
Category:Asafetida Recipes