Thursday, June 9, 2011

Vaalachi (Dalimbi) usal


1 1/2 cup  sprouted vaal

1 medium potato,diced in 1" cubes

1 1/2 tsp chilli powder

1 tsp turmeric

1 tsp jaggery

salt to taste

1 tbsp oil

1 tsp mustard seeds

1/2 tsp hing

2 tbsp chopped cilantro

Here's what you need to do

  • Heat oil in a kadhi,when hot add hing ,mustard seeds and when they crackle add the potato and vaal,cover and cook for 5 mins.
  • Add 1 1/2 cup of boiling water,chilli powder,turmeric,jaggery,salt.
  • Cover and cook until the vaal are tender,about 15 mins.
  • Uncover and cook till water evaporates.
  • Transfer in a serving bowl and garnish with cilantro.

Sprouting process
Soak 3/4 cup dry vaal in water for 10 -12 hours.Drain and wrapped them tighly in damp cloth and set aside for 18-24 hours.Transfer the sprouts in warm, water and set aside for 30 mins.With your thumb gently peel out the skin from the vaal.wash the vaal before use.

No comments: