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Vaal ki Usal

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A popular, easy to make Maharashtrian dish. The combination of jaggery and kokum gives a sweet and tangy taste to the usal. Vaal provides you the much needed protein, calcium and folic acid. Serve this usal with hot palak aur chawal ki roti, page...

  • Courtesy: Ms. Tarla Dalal
  • Recipe Source : Cooking with 1 Teaspoon of Oil
  • Contributed by Indiancuisineandculture Y-Group
  • Preparation Time : 10 minutes
  • Cooking Time : 25 minutes
  • Serves 4

Ingredients Edit

Directions Edit

  1. Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.
  2. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.
  3. Add the onions and sauté till they turn translucent.
  4. Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
  5. Add the turmeric powder, kokum paste, jaggery, chilli powder, coriander and salt and cook for another 5 minutes.
  6. Serve hot.

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