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Walachi Usal

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Prep Time 30 minutes
Cook Time 30 minutes
15 hours
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. Soak the wal in water for 7-8 hours.
  2. Cover them up with cheese cloth for 6-7 hours to germinate.
  3. 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.
  4. Peel the wal.
  5. Roast the dry coconut till golden brown.
  6. In a pressure cooker heat oil. Add mustard seeds. When the mustard seeds starts to sputter add turmeric powder, asafoetida and curry leaves.
  7. Add peeled wal, coriander powder, cumin powder, red chili powder, roasted dry coconut, kokum, jaggery and saute for 5 minutes. 
  8. Add water and salt and saute for couple of seconds.
  9. 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.