Vaal Ki Usal ( Know Your Dals and Pulses )

by Tarla Dalal

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This is a popular, easy-fix maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to this usal, which is made using vaal.

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Vaal Ki Usal ( Know Your Dals and Pulses ) recipe - How to make Vaal Ki Usal ( Know Your Dals and Pulses )

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Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

4 to 5 fresh kokum
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 cup finely chopped onions
2 cups soaked vaal (field beans/ butter beans)
1/2 tsp turmeric powder (haldi)
3 tsp chopped jaggery (gur)
2 tsp chilli powder
4 tbsp chopped coriander (dhania)
salt to taste

Method

Soak the kokums in ¼ cup of warm water for 15 to 20 minutes.
Mash it with your hands and keep aside.
Heat the oil in a non-stick kadhai 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, while stirring continuously.
Add the vaal and 1 cup of water, cover and cook on a medium flame for 15 minutes.
Add the turmeric powder, kokum mixture, jaggery, chilli powder, coriander and salt and simmer for another 5 minutes, stirring once in between. Serve hot.