How to make Dalimbi Ussal -

A sprouted bean preparation in a spicy coconut gravy.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Val (वाल), Turmuric Powder

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Shambhano Mushroom Butter Masala Paneer Malai Curry Bhugi

Dalimbi Ussal

Dalimbi Ussal Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dalimbi Ussal Recipe

  • Val sprouted 400 grams

  • Turmuric Powder 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1 teaspoon

  • Oil 2 tablespoons

  • Curry leaves 10-12

  • Tamarind pulp 1/2 cup

  • Salt to taste

  • Coconut scraped 3/4 cup

  • Green chillies roughly chopped 2-3

  • Onion chopped 1 medium

  • Tomato chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Farsan as required

Method

Step 1

Boil two cups of water and add half the turmeric powder, half the asafoetida, half the mustard seeds, two teaspoons of oil and half the curry leaves.

Step 2

Add vaal and cook for fifteen to twenty minutes on medium heat till they are soft. Add tamarind pulp and salt. Boil for a few more minutes.

Step 3

Grind coconut along with the green chillies and make a fine paste. Add the paste to the gravy and bring to a boil once more. Heat the remaining oil in a pan and add the remaining mustard seeds, curry leaves, asafoetida and turmeric powder.

Step 4

When the seeds splutter, pour this tempering over the gravy and stir well. Garnish with chopped onion, tomato and coriander leaves, along with a generous helping of Farsan.

Step 5

Serve hot along with toasted Pav or sliced bread.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.