Dalimbi Usal

Dalimbi Usal in Marathi

Serves: 2 persons



Ingredients:
3/4 cup Vaal (Field Beans)
For Tempering
1 tbsp Oil, 1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 tbsp Dry coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
1/4 cup Cilantro, finely chopped
2 tbsp Fresh Coconut
salt to taste

Method:
1) Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1 1/4 to 1 1/2 cup Dalimbya to make Usal.
2) Take a saucepan, add grated Dry coconut and roast over medium heat until brown in color. Then roast Cumin seeds until dark brown in color. Crush both to coarse Powder.
3) Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder and Red Chili Powder. Also add Curry leaves and Cilantro, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add little water, Kokum, and salt to taste. cover and cook for few minutes.
4) Once Vaal beans are half done, add little Jaggery and 1 tsp roasted coconut-cumin powder. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut. Serve hot with Chapatti.

Labels:
Marathi usal Recipe, Valachi Usal, Dalimbi usal