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Dalimbi Narli Bhaat

Rice and val in traditional flavours. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Val
Cuisine Maharashtrian
Course Rice
Prep Time 8-10 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Dalimbi Narli Bhaat

  • 1 1/2 cups Rice
  • 3/4 cup Val
  • 1/2 cup Scraped coconut
  • 3 tablespoons Ghee
  • 6-8 Curry leaves
  • 1 medium Onion sliced
  • to taste Salt
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 tablespoon Goda masala
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Jaggery (gur) grated
  • 2 tablespoons Fresh coriander leaves chopped

Method

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  1. Soak the vaal beans in water overnight. Drain and tie up in a muslin cloth. Keep in a warm dark place till they sprout. Peel and use. Soak rice in three cups of water for ten minutes. Drain and keep aside.
  2. Heat ghee in a thick-bottomed vessel, add curry leaves and fry till it begins to change colour. Add sliced onion and sauté for a minute. Add rice and sauté on low heat for two minutes.
  3. Add three cups of water, vaal and salt and cover and cook on low heat till half done. Add coriander powder, cumin powder, Goda masala, red chilli powder, turmeric powder and jaggery.
  4. Stir gently and continue to cook till almost done. Add scraped coconut and chopped coriander leaves. Stir, cover and cook for another two minutes. Serve hot.

Nutrition Info

Calories 1846
Carbohydrates 29.1
Protein 268.9
Fat 72.6
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