Sprouted Vaal ki Usal Video by Tarla Dalal
Sprouted Vaal ki Usal Video by Tarla Dalal
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A traditional Maharashtrian preparation made healthier using sprouted vaal. Apart from boosting the nutrient content, sprouting the beans also makes it easier to digest, making this a dish suitable for young and old alike. With many a flavourful ingredient, this iron-rich Sprouted Vaal ki Usal is a treat for your taste buds. Moreover, the use of kokum and jaggery in the preparation not only ensures a super tangy flavour, but also increases the iron content. A thoughtful addition of vitamin C rich coriander improves the absorption of iron.
Recipe Description for Sprouted Vaal ki Usal
- To make {span class="bold1"}sprouted vaal ki usal{/span}, heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the sprouted vaal, 2½ cups of water, turmeric powder, chilli powder, kokum, jaggery, salt and coriander and mix well. Bring to boil for 3 minutes and then cover with a lid and cook on a medium flame for another 10 to 12 minutes or till the vaal is cooked, while stirring occasionally.
- Serve the {span class="bold1"}sprouted vaal ki usal{/span} hot.
See step by step images of Sprouted Vaal ki Usal Recipe
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