Dalimbi Usal

Preparation :10 mins
Cook :15 mins
Total Time :40 mins
Servings :Makes 4 servings (4serving )

Ingredients :

2 cups sprouted and peeled vaal(field beans/ butter beans)
6 dried kokum
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1 tbsp roughly chopped jaggery (gur)
2 tsp chilli powder
1/4 cup chopped coriander (dhania)
salt to taste

Method :

Soak the kokums in ¼ cup of water and leave aside for 15 minutes.Squeeze and keep the kokum water aside and discard the kokum.
Heat the oil in a deep non-stick pan, add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves and ginger and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the vaal, salt and 1 cup of water. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the turmeric powder, kokum water, jaggery, chilli powder, coriander and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot.