Vaal ki Usal
Ingredients
- 2 cups sprouted vaal (fava bean|field beans)
- 4 to 5 kokums
- 1 teaspoon cumin seeds (cumin|jeera)
- ½ teaspoon asafetida|asafoetida (asafetida|hing)
- 5 to 6 teaspoons curry leaf|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 cilantro|coriander
- 1 teaspoon oil
- salt to taste
- 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 asafetida|asafoetida, curry leaf|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.
This article uses material from the "Vaal ki Usal" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
