Dalimbi Usal | Valachi Usal

Dalimbi Usal | Valachi Usal

 

DSC_0128

 

Dalimbi usal is made mostly in the Konkan region along the coast.

It is also known as valachi usal or birdhyachi usal locally.

This recipe is a good source of protein, calcium and folic acid.

Making the usal is not difficult (it will be easier when you follow the recipe).

The most hectic part is taking the skin off the soaked field beans seeds.

I gather everyone to the table and we collectively do this job.

The fresh coconut adds a great texture and aroma to the dalimbi usal.

The small amount of jaggery used reduces the bitter flavour and gives a hint of sweetness.

You may also prefer to not use jaggery and enjoy the natural taste.

 

Also check out our birdyacha bhaat recipe here!

 

Preparation Time: 16 hours 10 minutes

Cook Time: 20 Minutes

Total Time: 16 hours 30 Minutes

Serves for 3.

 

Ingredients:

 

1) 1 cup beans (pavta)

2) 1 tbsp Oil

3) 1/4 cup grated fresh coconut

4) 1/2 tsp Mustard seeds

5) Pinch of asafoetida

6) Curry leaves

7) 1  tsp ginger garlic paste

8) 1/4 tsp Turmeric powder

9) 1 chopped onion

10) 1 cup potato cubes

11) 2 Kokams

12) 2 tsp Malavani Masala

13) 1 tsp garam masala

14) Salt to taste

15) Chopped coriander leaves

 

Method:

 

Soak beans overnight.

Wash beans again and drain the water.

Subsequently hang beans in to a moist cloths till you see the sprouts coming out of the moist cloth.

Remove from cloth and peel them.

These beans are very delicate.

Heat oil in pan add mustard seeds and wait till they crackle, add asafoetida, curry leaves,  chopped onion and saute until it translucent.

Add ginger garlic paste.

Add malvani masala, turmeric powder, garam masala and saute for a minute.

Add peeled beans and potato cubes and mix well.

Add 1 cup water, keep a lid and let it cook on medium flame for at least 10 minutes.

To prepare onion, coconut mixture heat oil in a tava or pan.  Add sliced onion and fry till they become transparent.

Add grated coconut.

On a low flame, roast the mixture till it turns to golden brown. Keep on stirring. Remove from heat, let this mixture cool completely. Then grind this mixture by adding little water.

Add onion coconut mixture and kokams to the cooked beans. Cook for another few minutes.

Taste and if require adjust spices and salt as per your taste.

Garnish with chopped fresh coriander leaves.

Serve with plain rice.

 

How To prepare Dalimbi Usal Step By Step:

 

1) Soak beans overnight. Wash beans again and drain the water. Subsequently hang beans in to a moist cloth till you see the sprouts coming out of the moist cloth. Remove from cloths and peel them.  These beans are very delicate.

 

image_1

 

image_1 (1)

 

2) Heat oil in pan add mustard seeds and wait till they crackle add asafoetida, curry leaves, chopped onion and saute until it translucent.

 

image_1 (2)

 

image_1 (3)

 

3) Add ginger garlic paste.

 

image_1 (4)

 

4) Add malvani masala, turmeric powder, garam masala and saute for a minute.

 

image_1 (5)

 

5) Add peeled beans and potato cubes and mix well.

 

image_1 (7)

 

6) Add 1 cup water, keep a lid and let it cook on medium flame for at least 10 minutes.

 

image_1 (8)

 

image_1 (9)

 

7) To prepare onion, coconut mixture heat oil in a tava or pan.  Add sliced onion and fry till they become transparent.

 

ua20mly

 

8) Add grated coconut.

 

wskzcfu

 

9) On a low flame, roast the mixture till it turns to golden brown. Keep on stirring. Remove from heat, let this mixture cool completely. Then grind this mixture by adding little water.

 

tnav5o2

 

10) Add onion coconut mixture and kokams to the cooked beans. Cook for another few minutes.

 

image_1 (10)

 

image_1 (11)

 

11)Taste and if require adjust spices and salt as per your taste. Garnish with chopped fresh coriander leaves.

 

DSC_0147

 

12) Serve with plain rice.

 

DSC_0128

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *