Vaal ki Usal

Vaal ki Usal Recipe - Authentic Vegetarian Dish from India

Region / culture: India | Servings: - 4 |

Vegetarian diet

Introduction

Vaal ki Usal is a traditional Maharashtrian dish made with sprouted field beans cooked in a tangy and spicy gravy. This dish is packed with flavors and is a perfect accompaniment to steamed rice or roti.

History

Vaal ki Usal has been a popular dish in Maharashtra for generations. It is a staple in Maharashtrian households and is often made during festivals and special occasions.

Ingredients

2 cups sprouted vaal (field beans)
4 to 5 kokums
1 tsp cumin seeds (jeera)
0.5 tsp asafoetida (hing)
5 to 6 tsp curry leaves
1 tsp grated ginger
1 cup finely chopped onions
0.5 tsp turmeric powder (haldi)
3 tsp chopped jaggery (gur)
2 tsp chilli powder
4 tbsp chopped coriander
1 tsp oil
salt to taste

How to prepare

Soak the kokums in 2 tbsp of water and set aside for 10 to 15 minutes. Blend the soaked kokums until smooth. Set aside.
Heat the oil in a non-stick pan and add the cumin seeds. Once they crackle, add the asafoetida, curry leaves, and ginger. Sauté for a few seconds.
Add the onions and sauté until translucent.
Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
Add the turmeric powder, kokum paste, jaggery, chili powder, coriander, and salt. Cook for another 5 minutes.
Serve hot.

Variations

Add vegetables like potatoes, carrots, or peas for a more wholesome dish.
Replace kokums with tamarind paste for a different tangy flavor.

Cooking Tips & Tricks

Make sure to soak the kokums in water before blending them to ensure a smooth paste.

- Sprouting the vaal adds a nutty flavor and increases the nutritional value of the dish.

- Adjust the spice level according to your preference by adding more or less chili powder.

- Garnish with fresh coriander leaves for a burst of freshness.

Serving Suggestions

Serve Vaal ki Usal hot with steamed rice or roti.

- Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.

Cooking Techniques

Sprouting the vaal adds a nutty flavor and increases the nutritional value of the dish.

- Cooking the vaal in a pressure cooker can help save time.

Ingredient Substitutions

You can use canned field beans if sprouted vaal is not available.

- Replace jaggery with sugar if needed.

Make Ahead Tips

You can sprout the vaal and prepare the kokum paste in advance to save time.

Presentation Ideas

Serve Vaal ki Usal in a traditional serving bowl garnished with fresh coriander leaves.

Pairing Recommendations

Pair Vaal ki Usal with steamed rice, roti, or bhakri for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

30g per serving

Fats

3g per serving

Proteins

8g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals like iron and potassium.

Alergens

This dish may contain traces of gluten and nuts.

Summary

Vaal ki Usal is a nutritious dish that is high in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Vaal ki Usal is a delicious and nutritious dish that is perfect for a comforting meal. With its blend of flavors and textures, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day and I had decided to visit my friend Meera, who lived in a small village on the outskirts of town. Meera was known for her delicious cooking and I was always eager to learn new recipes from her.

As I entered Meera's humble kitchen, the aroma of spices greeted me and I knew I was in for a culinary treat. Meera beamed at me and said, "Today, I am going to teach you how to make Vaal ki Usal. It is a traditional Maharashtrian dish made with field beans and spices. It is a family favorite and I am sure you will love it."

I watched intently as Meera began to prepare the dish. She soaked the field beans in water for a few hours, then cooked them with onions, tomatoes, and a blend of spices. The rich, earthy aroma filled the kitchen and my mouth watered in anticipation. Meera explained each step to me, patiently answering my questions and sharing tips and tricks she had learned over the years.

As the Vaal ki Usal simmered on the stove, Meera told me the story behind the recipe. She had learned it from her own grandmother, who had passed down the recipe through generations. Meera had added her own twist to it, making it her own signature dish. She spoke fondly of her grandmother and how she had taught her the importance of using fresh, local ingredients and cooking with love.

After the dish was ready, Meera served it to me with hot rotis and a side of tangy pickle. I took my first bite and was instantly transported to a world of flavors and textures. The tender beans, the spicy masala, the tangy tomatoes – everything came together harmoniously in a symphony of taste. I couldn't help but exclaim, "This is amazing, Meera! Thank you for teaching me this recipe."

I left Meera's house that day with a full stomach and a heart filled with gratitude. I knew that Vaal ki Usal would become a staple in my own kitchen, a reminder of the bond I shared with my friend and the joy of learning new recipes. Over the years, I made the dish countless times, each time adding my own touch to it and sharing it with my family and friends.

As I grew older, I realized the true beauty of cooking – it wasn't just about following a recipe, but about creating memories and connecting with loved ones. Each time I made Vaal ki Usal, I thought of Meera and her grandmother, of the laughter and warmth that filled her kitchen. And I knew that the recipe would live on, passed down to future generations along with the stories and traditions that made it special.

So here I am, years later, sharing this recipe with you. I hope you enjoy making Vaal ki Usal as much as I do, and that it brings you as much joy and satisfaction. Remember to cook with love and to savor every bite, for that is the true essence of a good meal. Happy cooking!