DALIMBICHI USAL / VALACHE BIRDE
DALIMBICHI USAL / VALACHE BIRDE
THIS MAIN COURSE DISH IS MOSTLY PREPARED BY BRAHMIN OR CKP COMMUNITY IN MAHARASHTRA BUT POPULAR IN ALL PARTS OF MAHARASHTRA MANY PEOPLE ARE DYING TO IT THIS USAL BUT NEW GENERATION GIRLS FEMALES DO NOT KNOW THE PREPARATION
SO IM GIVING HERE THE PERFECT AND EASY RECIPE / PAKAKRUTI FOR DALIMBICHI USAL OR VALACHE BIRDE THE TASTIEST PREPARATION OF FIELD BEANS
Ingredients:3/4 cup Vaal (Field Beans)
For Tempering: 1 tbsp Oil, ¼ tsp Mustard Seeds, ½ tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 green chilies halved
4 tbsp coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
¼ cup green corriander, finely chopped
salt to taste
THIS MAIN COURSE DISH IS MOSTLY PREPARED BY BRAHMIN OR CKP COMMUNITY IN MAHARASHTRA BUT POPULAR IN ALL PARTS OF MAHARASHTRA MANY PEOPLE ARE DYING TO IT THIS USAL BUT NEW GENERATION GIRLS FEMALES DO NOT KNOW THE PREPARATION
SO IM GIVING HERE THE PERFECT AND EASY RECIPE / PAKAKRUTI FOR DALIMBICHI USAL OR VALACHE BIRDE THE TASTIEST PREPARATION OF FIELD BEANS
Ingredients:3/4 cup Vaal (Field Beans)
For Tempering: 1 tbsp Oil, ¼ tsp Mustard Seeds, ½ tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 green chilies halved
4 tbsp coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
¼ cup green corriander, finely chopped
salt to taste
Method:Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1¼ to 1½ cup Dalimbya to make Usal.
Grind together coconut cumin seeds to a fine paste.
Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder green chillies and Red Chili Powder. Also add Curry leaves and Corriander, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add 1½ cup water, Kokum, and salt to taste. cover and cook for few minutes.
Once Vaal beans are half done, add coconut paste, Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut and chopped cprriander leaves. Serve hot with Chapatti.
Grind together coconut cumin seeds to a fine paste.
Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder green chillies and Red Chili Powder. Also add Curry leaves and Corriander, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add 1½ cup water, Kokum, and salt to taste. cover and cook for few minutes.
Once Vaal beans are half done, add coconut paste, Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut and chopped cprriander leaves. Serve hot with Chapatti.
Tip:
-- kadve val originated from alibag region are best in taste. if you want to make valache birde in CKP stylt add 11/2 tsp CKP masala to the preparation
-- kadve val originated from alibag region are best in taste. if you want to make valache birde in CKP stylt add 11/2 tsp CKP masala to the preparation
WE SUPPLY ORIGINAL KADVE VAL ORIGINATED FROM ALIBAG REGION ALL OVER INDIA AND ABROAD
we supply home made CKP masala all over india and abroad
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