Walachi Usal
Walachi Usal (sprouted field beans) is a Maharashtrian dish. It is also called Dalimbya chi usal in Marathi. The wal have a very strong taste. I have added a very few spices to compliment the taste of wal and not overpower it. This dish can be served with Chapati/Bhakri.
Ingredients:
Walachi Usal
Ingredients
- 1/2 Cup Kadwe Wal
- 1 Tbsp Dry desiccated Coconut
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Red Chili Powder
- 1-2 Stalk Of Curry Leaves
- 1-2 Kokum
- 1 Tsp Jaggery
- 2 Tbsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Asafoetida
- 1 Cup Water
- Salt
Instructions
- Soak the wal in water for 7-8 hours.
- Cover them up with cheese cloth for 6-7 hours to germinate.
- In a pot heat water. Turn off the gas and add wal. Keep the lid on and wait for 15 minutes. This step will help in the peeling process.
- Peel the wal.
- Roast the dry coconut till golden brown.
- In a pressure cooker heat oil. Add mustard seeds. When the mustard seeds starts to sputter add turmeric powder, asafoetida and curry leaves.
- Add peeled wal, coriander powder, cumin powder, red chili powder, roasted dry coconut, kokum, jaggery and saute for 5 minutes.
- Add water and salt and saute for couple of seconds.
- Put the lid on pressure cooker and turn off the gas after 1 whistle.
Notes
Peeling of wal takes a lot of time. Cooking it in the pressure cooker compensates some of that time as they cook very fast.