Dalimbi ( val ) usal ( birde )

A favourite Maharashtrian dish: dalimbi usal (birde), made with sprouted and peeled val!

Ingredients

• Peeled sprouted val: 2 cups
• Boiled potato: 1 medium, cut into cubes
• Chopped onion: 1/2 cup
• Chopped tomato: 1/4 cup
• Garlic paste: 2 tsp
• Chilli paste: 1 tsp
• Ginger paste: 1 tsp
• Fresh coconut: 1/2 cup
• Salt: 1 tsp, or to taste
• Jaggery (gul): 1 tsp
• Oil: 2 tsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Hing (asafoetida): 1/2 tsp
• Water: 1 cup, or as needed
• Finely chopped coriander: a handful

Sprouting the val

Soak the dry val overnight in plenty of water. The next morning, drain the water and keep the val covered in a sieve for a day. The val should sprout, though in winter it may take 2 days. Then peel the skins.

Method

1. Heat the oil in a heavy-bottomed pan.
2. When the oil is hot, add the mustard seeds and cumin seeds, then the hing and turmeric powder.
3. Add the garlic, chilli and ginger pastes. Add the onion and tomato and sauté until soft.
4. Add the potato, val and red chilli powder.
5. Add the water and mix well. Cover the pan and cook until the val is done.
6. Add the jaggery and salt. Cover the pan for 2 minutes. Add a little water if needed, but do not overcook.
7. Add the fresh coconut and chopped coriander (keep some aside for garnishing). Mix and cook uncovered for 2–3 minutes.

Enjoy this tasty usal with hot phulkas.

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Author : manik

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