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.
Vaal Dalimbi recipe - How to make Vaal Dalimbi
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
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
How to proceed
For the paste
- 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
- 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 per serving
| Energy | 149 cal |
| Protein | 0.5 g |
| Carbohydrates | 4.1 g |
| Fiber | 0.9 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 104 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.2 mg |
| Folic Acid | 2.7 mcg |
| Calcium | 12.9 mg |
| Iron | 0.3 mg |
| Magnesium | 5 mg |
| Phosphorus | 23.4 mg |
| Sodium | 3 mg |
| Potassium | 54.2 mg |
| Zinc | 0.1 mg |
Outbrain
Quite easy and tasty recipe even without using ginger & garlic.
A delicious everyday accompaniment to rotis and rice with a perfect blend of all Indian masalas.