Vaal Dalimbi
by Tarla Dalal

Most Maharashtrian Subzis are made using lots of coconut paste. Here's a delicious but healthy exception that uses only 2 tablespoons of coconut, thereby making it low in calories and fat.

Sprouting Vaal helps increase its vitamin and mineral content and makes it easily digestible too.

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Vaal Dalimbi recipe - How to make Vaal Dalimbi

For The Paste
1 roasted onion , sliced
2 tbsp freshly grated coconut
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp jaggery (gur)
3 tsp tamarind (imli) water

Other Ingredients
1 cup sprouted vaal (field beans/ butter beans)
25 mm (1") piece of cinnamon (dalchini)
1 bayleaf (tejpatta)
1 clove (laung / lavang)
a pinch of asafoetida (hing)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
1 tbsp chilli powder
1/2 tsp garam masala
salt to taste
1/4 tsp sugar
2 tbsp chopped coriander (dhania) for garnishing

Method
For the paste

Heat a non-stick pan on a medium flame and when hot, add the all the ingredients and dry roast while stirring continuously till the coconut turns brown.
Cool, add 2 tablespoons of water and blend in a mixer to a smooth paste.

How to proceed

Wash and drain the vaal and pressure cook for 1 whistle. Allow the sream to escape and then drain and keep aside.
Heat a non-stick kadhai on a medium flame and when hot, add the cinnamon, bayleaf, clove, asafoetida and mustard seeds and dry roast for about 30 seconds.
Add the vaal, turmeric powder, chilli powder, garam masala and salt and continue dry roasting for 5 minutes while stirring continuously. Sprinkle a little water if required.
Add the ground paste, sugar and 1 cup of water and simmer for 10 minutes.
Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving