vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal |

by Tarla Dalal

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about vaal ki usal▼

vaal ki usal step by step recipe▼

what is vaal usal made off?▼

how to sprout vaal?▼

making vaal ki usal▼

tips for vaal ki usal▼

calories of vaal ki usal▼

benefits of vaal▼

health benefits of vaal ki usal▼

vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | with 44 amazing images.

vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal is a famous dish from the land of Maharashtra which is pepped up with a variety of Indian spices. Learn how to make dalimbi usal.

To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally. Serve hot.

A yummy sabzi always brings to mind a sumptuous treat oozing with butter, ghee or oil. But Maharashtrian birda usal is a tempting sabzi made with little oil in which the flavours are boosted with an interplay of jaggery and kokum to give a sweet and tangy taste.

Vaal provides you the much needed protein and iron. A thoughtful addition of vitamin C rich coriander improves the absorption of iron. Bear in mind that thisdalimbi usal has to be planned well in advance as the vaal needs to be soaked for 15 hours and sprouted for 24 hours.

Tips for vaal ki usal. 1. Serve Maharashtrian birda usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3. You can add chilli powder instead of Malvani masala. 4. We have used Bedekar Malavani masala used.

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Vaal ki Usal, Maharashtrian Dalimbi Usal recipe - How to make Vaal ki Usal, Maharashtrian Dalimbi Usal

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Preparation Time: 15 mins Cooking Time: 19 mins Total Time: 34 mins 4Makes 4 servings
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Ingredients

For Vaal ki Usal
2 cups sprouted vaal (field beans/ butter beans)
1 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1/2 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder or malvani masala
5 kokum , soaked and drained , optional
2 tsp chopped jaggery (gur) , optional
salt to taste
1/4 cup finely chopped coriander (dhania)

Method

For vaal ki usal

To make vaal ki usal, heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes.
Add the sprouted vaal, 2 cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander, mix well and cook on a medium flame for 12 to 15 minutes or till the dal is cooked, while stirring occasionally.
Serve the vaal ki usal hot.

Vaal ki Usal, Maharashtrian Dalimbi Usal recipe with step by step photos

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what is vaal usal made off?

what is vaal usal made off? dalimbi usal is made from fairly cheap and easily available ingredients in India such as 2 cups boiled sprouted vaal (field beans/ butter beans), 1 tsp oil, 1 tsp cumin seeds (jeera), a pinch of asafoetida (hing), 5 to 6 curry leaves (kadi patta), 1 tsp grated ginger (adrak), 1/2 cup finely chopped onions, 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder and salt to taste. See image of list of ingredients for dalimbi usal.

how to sprout vaal?

The easiest way to use sprouted is buy sprouted vaal. These are easily available in your local markets. Given below is a detailed step by step on how to sprout vaal for those who love to do it as it is time consuming and takes over 2 days.
This is what vaal ( lima beans, butter beans ) looks like.
Place vaal in a bowl. We have used 1 cup vaal to make 2 cups sprouted vaal.

Cover with enough water.
Cover and soak vaal ( lima beans ) for 15 hours in plenty of warm water.
Vaal or lima beans look like this after soaking.
Drain.
Place the soaked and drained vaal ( lima beans ) in a damp cheese cloth and leave to sprout for 24 hours. Note that 12 hours is not enough to sprout. Ensure that there is a little bit of water at the bottom of the bowl so that the vaal will use it to sprout.

Add 1/4 cup water over the vaal. That ensure the muslin cloth stays damp and there is enough water at the base of the bowl through the 24 hours to enable sprouting.
Tie the muslin cloth well and cover with a lid for 24 hours.
Our vaal ( butter beans, lima beans ) is now sprouted after 24 hours.
Put the sprouted vaal in a bowl full of water as we going to peel them.
Peel the sprouted vaal with your fingers. You have to let the beans be in the water and take out the skin and discard in a seperate plate. Discard any beans that are discoloured. Peeeling does take time and patience.

Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours.
Your sprouted vaal is ready to be used in a Gujarati sabzi.

benefits of vaal

Vaal is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. The fibre also aids digestion and maintains digestive health. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics. The zinc in this dal acts as an antioxidant and helps to protect against cancer and fatigue. They also abound in vitamin B1 which has a role to play in nerve functioning. Upon sprouting, they vitamins and minerals increase manifold.

making vaal ki usal

To make vaal ki usal recipe | dalimbi usal | Maharashtrian birda usal | heat 1 tbls oil in a non-stick kadhai.
Add the cumin seeds and let the seeds crackle.

Add a pinch of asafoetida (hing).
Add 5 to 6 curry leaves (kadi patta).
Add 1 tsp grated ginger (adrak).
Sauté on a medium flame for a few seconds.
Add 1/2 cup finely chopped onions.

Sauté on a medium flame for 2 to 3 minutes.
Add the sprouted vaal.
Add 2 1/2 cups of water.
Add 1/4 tsp turmeric powder (haldi).
Add 1 tsp Malvani masala or chilli powder. Malvani masala is traditionally used by Maharashtrian households.

Add 5 kokum (optional ), soaked and drained. NOTE : we have not added it to the recipe as some do and some don't add.
Add 2 tsp chopped jaggery (gur). This is optional. NOTE : we have not added it to the recipe as some do and some don't add.
Add salt to taste. We added 3/4 tsp salt.
Add 1/4 cup finely chopped coriander (dhania).
Mix well.

Cover and cook.
While cooking the vaal ki usal, keep checking to see if the vaal is cooked. Press between your fingers to test.
Bring to a boil ( about 3 minutes ) and then cook on a medium flame for another 10 to 12 minutes or till vaal is cooked.
Put vaal ki usal | dalimbi usal | Maharashtrian birda usal | in a serving bowl.
Serve vaal ki usal | dalimbi usal | Maharashtrian birda usal | hot.

tips for vaal ki usal

Serve Maharashtrian birda usal with jowar bhakri.
Serve vaal ki usal with rice.
You can add chilli powder instead of Malvani masala.
This is the Malavani masala we used.

health benefits of vaal ki usal

Vaal ki usal – rich in protein and iron.

Like most beans, vaal too is brimming with protein. This can help support cell, tissue, muscle and bone health.
The iron from the vaal can help in reducing fatigue.
The magnesium from the vaal can help to regulate heartbeat.
Healthy individuals and weight watchers can add this sabzi to their menu. They can reduce the use of oil for tempering to 2 tbsp.