dalimbi usal recipe | val usal | Maharashtrian vaal usal | healthy vaal usal |
by Tarla Dalal
Added to 97 cookbooks
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dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | with 49 amazing images.
valache birde is also popularly known as dalimbi chi usal or vaal usal and is one of the traditional Maharashtrian recipes.
Learn how to make dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal |
Vaal in English is called field beans, butter beans or lima beans. dalimbi usal, is a wholesome and flavorful coconut-based sabzi made with sprouted and peeled vaal.
This is a vegan, protein-rich and delicious vaal usal recipe that pairs best with flatbreads like chapati and paratha. The addition of kokum or tamarind, a tangy fruit, imparts a unique flavor to the curry. Serve along with Chawal Bhakri and Steamed rice for a lip smacking and delicious meal.
pro tips to make dalimbi usal: 1. For a tangy flavour, instead of tamarind pulp you can use kokum to make this recipe. 2. If you do not find malvani masala you can use chilli powder instead.
Enjoy dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | with detailed step by step photos.
For dalimbi usal- To make dalimbi usal, heat oil in a deep non-stick pan, add mustard seeds, asafoetida, curry leaves and onions.
- Sauté on a medium flame for 2 to 3 minutes. Add the vaal, turmeric powder, malvani masala, coriander cumin seeds powder, chilli powder, goda masala and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes, until the raw smell of vaal goes off.
- Add the prepared masala paste, tamarind pulp and 1½ cups of hot water.
- Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Serve the dalimbi usal hot garnished with coriander.
Dalimbi Usal, Val Usal, Maharashtrian Vaal recipe with step by step photos
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Like dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | then do try other usal recipes also:
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See the below image of list of ingredients for making dalimbi usal recipe.
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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.
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This is what vaal ( lima beans, butter beans ) looks like.
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Place vaal in a bowl. We have used 1 1/2 cups vaal to make 3 cups sprouted vaal.
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Cover with enough water.
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Cover and soak vaal ( lima beans ) for 15 hours in plenty of warm water.
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Vaal or lima beans look like this after soaking.
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Drain.
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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.
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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.
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Tie the muslin cloth well and cover with a lid for 24 hours.
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Our vaal ( butter beans, lima beans ) is now sprouted after 24 hours.
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Put the sprouted vaal in a bowl full of water as we going to peel them.
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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.
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Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours.
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Your sprouted vaal is ready to be used in a Gujarati sabzi.
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Vaal ( lima beans ) 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.
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In a mixer jar, add ½ cup roughly chopped tomatoes. tomatoes break down and release their natural juices, contributing to the sauce's thickness and richness. This creates a smooth and velvety texture that coats the beans perfectly.
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Add 10 to 12 garlic cloves. Garlic has a strong, pungent flavor that can enhance the overall taste of the dish.
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Add 1 tsp chopped ginger. Ginger is used in dalimbi usal recipe to enhance the flavor and aroma of the dish.
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Add 1 green chilli.
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Add 2 tbsp chopped coriander. Coriander is a versatile herb that adds a bright, citrusy flavor to dishes.
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Add ¼ cup freshly grated coconut. The grated coconut adds a creamy texture to the dish, making it more indulgent.
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Add ¼ cup water.
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Blend into a smooth paste. Keep aside.
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To make dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | heat 2 tbsp oil in a deep non-stick pan.
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Add 1 tsp mustard seeds.
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Add ¼ tsp asafoetida.
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Add 10 to 12 curry leaves. Curry leaves in Dalimbi Usal add a unique flavor and aroma to the dish.
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Add ½ cup finely chopped onions. Sautéed onions release aromatic compounds that contribute to the overall fragrance of the Dalimbi Usal.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 2 cups sprouted and peeled vaal.
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Add ½ tsp turmeric powder.
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Add 1½ tsp malvani masala. Malvani masala is a blend of spices that is commonly used in Maharashtrian cuisine. If you don't have malvani masala on hand, you can substitute it with a chilli powder.
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Add 2 tsp coriander cumin seeds powder.
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Add ½ tsp chilli powder. It adds a level of heat that can be adjusted to your preference.
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Add 1 tsp goda masala.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes, until the raw smell of vaal goes off.
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Add the prepared masala paste.
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Add 1 tbsp tamarind pulp. Tamarind pulp imparts a distinct tangy flavor to the Vaal Usal. This tanginess balances the richness of the sprouted beans and other ingredients, creating a harmonious taste profile.
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Add 1½ cups of hot water.
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Mix well and cover and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
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Serve the dalimbi usal recipe | val usal | Maharashtrain vaal usal | healthy vaal usal | hot garnished with coriander.
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Dalimbi usal recipe is best served with rice bhakri or steamed rice.
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For a tangy flavour, instead of tamarind pulp you can use kokum to make this recipe.
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If you do not find malvani masala you can use chilli powder instead.
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This is the Malavani masala we used.
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Dalimbi Usal is rich in Phosphorus, Fiber, Magnesium, Thiamine, Protein.
- Phosphorus : Phosphorus works closely with calcium to build bones. 49% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 49% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 42% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 40% of RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 30% of RDA.
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Dalimbi Usal is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
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- Phosphorus : Phosphorus works closely with calcium to build bones. 35% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 38% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 30% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 29% of RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 21% of RDA.
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Nutrient values (Abbrv) per serving
| Energy | 227 cal |
| Protein | 11.3 g |
| Carbohydrates | 31.7 g |
| Fiber | 9.4 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Sodium | 14.6 mg |
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