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Dalimbi Usal, Val Usal, Maharashtrian Vaal

 

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dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | with 52 amazing images.

Here is a tongue-tickler Maharashtrain usal from the Marathi culinary files! Learn how to make dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal. |

dalimbi usal, a traditional accompaniment to rice and rotis is made by cooking field beans with a traditional tempering, tangy kokum and everyday spices.

Jaggery creates a nice sweet and sour effect, while other ingredients like ginger, onions and coriander add their peppy touch to this Maharashtrian vaal preparation. You will notice that this dish uses a lot of coriander, and not just a sprinkling of it. This is essential to improve the aroma and flavour of the vaal usal.

Serve along with Chawal Bhakri, Methiche Varan, Dodkyacha Bhaat and Shrikhand for a lip smacking and delicious meal.

Tips to make dalimbi usal: 1. Serve Maharashtrian usal with jowar bhakri. 2. Serve vaal ki usal with rice. 3 .You can add chilli powder instead of Malvani masala. You can use store brought Malavani masala.

Enjoy dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal |

Dalimbi Usal, Val Usal, Maharashtrian Vaal recipe - How to make Dalimbi Usal, Val Usal, Maharashtrian Vaal

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Maharashtrian BhajiIndian PartyNon-stick PanIndian Cancer PatientsVeganLunch SabziIndian Pulses

Soaking Time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients


For Dalimbi Usal
2 cups sprouted and peeled vaal (field beans/ butter beans)
6 dried kokum
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1 tbsp roughly chopped jaggery (gur)
2 tsp chilli powder or
1/4 cup chopped coriander (dhania)
salt to taste

Method
For dalimbi usal
    For dalimbi usal
  1. To make {span class="bold1"}dalimbi usal{/span}, soak the kokums in ¼ cup of water and leave aside for 15 minutes.
  2. Squeeze and keep the kokum water aside and discard the kokum.
  3. Heat the oil in a deep non-stick pan, add the cumin seeds.
  4. When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
  5. Add the onions and sauté on a medium flame for 2 minutes.
  6. Add the vaal, salt and 1 cup of water. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
  7. Add the turmeric powder, kokum water, jaggery, chilli powder, coriander and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Serve the {span class="bold1"}dalimbi usal{/span} hot.

Dalimbi Usal, Val Usal, Maharashtrian Vaal recipe with step by step photos

like dalimbi usal
  1. like dalimbi usal recipe | val usal | Maharashtrain usal | healthy usal | then see our Maharashtrian dal recipes, vran and some recipes we love below.

what is dalimbi usal recipe made off?
  1. what is dalimbi usal recipe made off? Maharashtrian vaal  is made from 2 cups sprouted and peeled vaal(field beans/ butter beans), 6 dried kokum, 1 tbsp oil, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 5 curry leaves (kadi patta), 1 tsp grated ginger (adrak), 1 cup finely chopped onions, 1/2 tsp turmeric powder (haldi), 1 tbsp roughly chopped jaggery (gur), 2 tsp chilli powder, 1/4 cup chopped coriander (dhania) and salt to taste. See image of list of ingredients for dalimbi usal.

how to sprout vaal?
  1. The easiest way to use sprouted is  buy sprouted vaal. These are easily available in your local markets. Given below is a detailed step by step on how to sprout vaal for those who love to do it as it is time consuming and takes over 2 days.
  2. This is what vaal ( lima beans, butter beans ) looks like.
  3. Place vaal in a bowl. We have used 1 1/2 cups vaal to make 3 cups sprouted vaal.
  4. Cover with enough water.
  5. Cover and soak vaal ( lima beans ) for 15 hours in plenty of warm water.
  6. Vaal or lima beans look like this after soaking.
  7. Drain.
  8. Place the soaked and drained vaal ( lima beans ) in a damp cheese cloth and leave to sprout for 24 hours. Note that 12 hours is not enough to sprout. Ensure that there is a little bit of water at the bottom of the bowl so that the vaal will use it to sprout.
  9. Add 1/4 cup water over the vaal. That ensure the muslin cloth stays damp and there is enough water at the base of the bowl through the 24 hours to enable sprouting.
  10. Tie the muslin cloth well and cover with a lid for 24 hours.
  11. Our vaal ( butter beans, lima beans ) is now sprouted after 24 hours.
  12. Put the sprouted vaal in a bowl full of water as we going to peel them.
  13. Peel the sprouted vaal with your fingers. You have to let the beans be in the water and take out the skin and discard in a seperate plate. Discard any beans that are discoloured. Peeeling does take time and patience.
  14. Wash and drain the vaal. This is required as we have sprouted the beans for 24 hours.
  15. Your sprouted vaal is ready to be used in a Gujarati sabzi.

benefits of vaal, lima beans
  1. Vaal ( lima beans ) is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. The fibre also aids digestion and maintains digestive health. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics. The zinc in this dal acts as an antioxidant and helps to protect against cancer and fatigue. They also abound in vitamin B1 which has a role to play in nerve functioning. Upon sprouting, they vitamins and minerals increase manifold. 

preparing kokum
  1. Put 6 dried kokum in a bowl.
  2. Soak the kokums in ¼ cup of water leave aside for 15 minutes.
  3. This is what the kokum water looks like after soaking.
  4. Strain the water with a strainer.
  5. Press down with a spoon to squeeze out the water.
  6. Keep the kokum water aside and discard the kokum.

making dalimbi usal
  1. Heat 1 tbls oil in a deep non-stick pan.
  2. Add 1 tsp cumin seeds (jeera).
  3. Let the seeds crackle.
  4. Add 1/4 tsp asafoetida (hing).
  5. Add 5 curry leaves (kadi patta).
  6. Add 1 tsp grated ginger (adrak).
  7. Sauté on a medium flame for a few seconds.
  8. Add 1 cup finely chopped onions.
  9. Sauté on a medium flame for 2 minutes.
  10. Add 2 cups sprouted and peeled vaal (field beans, lima beans butter beans)
  11. Add salt to taste. We added 3/4 tsp salt.
  12. Add 2 cups of water.
  13. Mix well.
  14. Cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally.
  15. This is how it looks after cooking.
  16. Add 1/2 tsp turmeric powder (haldi).
  17. Add kokum water.
  18. Add 1 tbsp roughly chopped jaggery (gur).
  19. Add 2 tsp Malvani masala powder or  chilli powder.
  20. Add 1/4 cup chopped coriander (dhania).
  21. Add ½ cup of water.
  22. Mix well.
  23. Cook on a medium flame for 2 minutes, while stirring occasionally.
  24. Pour into a serving bowl.
  25. Serve hot.

tips for dalimbi usal
  1. Serve Maharashtrian usal with jowar bhakri. 
  2. Serve vaal ki usal with rice.
  3. You can add chilli powder instead of Malvani masala. 
  4. This is the Malavani masala we used. 
     
  5. Dalimbi Usal is rich in Phosphorus, Fiber, Magnesium, Thiamine, Protein.  
    1. Phosphorus : Phosphorus works closely with calcium to build bones. 49% of RDA.
    2. Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 49% of RDA.
    3. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 42% of RDA.
    4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 40% of RDA.
    5. Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 30% of RDA.

Nutrient values per serving
Energy288 cal
Protein16.3 g
Carbohydrates48.3 g
Fiber12.3 g
Fat4.3 g
Cholesterol0 mg
Vitamin A137.7 mcg
Vitamin B10.4 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C5.7 mg
Folic Acid2.9 mcg
Calcium59.9 mg
Iron2.1 mg
Magnesium147.9 mg
Phosphorus294.3 mg
Sodium13.6 mg
Potassium1140.5 mg
Zinc1.9 mg
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Reviews

Dalimbi Usal, Val Usal, Maharashtrian Vaal
 on 19 Apr 22 12:06 PM
5

I tried the recipe and it came out really well. I added very little milk (about 2 tbspn)in the end to cut the sharpness of the vaal . Also added 2-3 tspn grated coconut and a small piece of potato ( mashed enevenly by hand ) to the gravy to slightly thicken the gravy.
Tarla Dalal
21 Apr 22 09:02 AM
   We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Dalimbi Usal, Val Usal, Maharashtrian Vaal
 on 09 Sep 21 01:09 PM
5

Very easy and delightful to make this recipe.
Tarla Dalal
09 Sep 21 02:21 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Dalimbi Usal, Val Usal, Maharashtrian Vaal
 on 14 Jul 16 07:36 PM
5

is coraiander seeds to be used of fresh corainder leaves?
Tarla Dalal
15 Jul 16 08:54 AM
   Hi Suresh, As mentioned in the recipe, chopped coriander is to be used.
Dalimbi Usal, Val Usal, Maharashtrian Vaal
 on 22 Jan 16 04:47 PM
5

Dalimbi usal.. the usal is perfectly spiced up.. and balanced taste with little sweetness and sourness.. I enjoyed this with bhakri.. I have loved this recipe..
Dalimbi
 on 11 Jun 13 01:07 PM
3

Simple yet nice