Monday, May 11, 2015

Vaal ni Rasawali Daal

My mom-in-law uses vaal daal to make a dry and wet version. This daal does not require too much soaking. So it comes handy when I want to make something in a hurry.

Vaal ni Rasawali Daal
Field Beans Daal Curry
1 cup Vaal daal, soaked for 1 -  2 hours
salt to taste
1/2 tbsp. tamarind pulp
1 tbsp. jaggery
1 tsp chili powder
1 tsp coriander cumin powder
1 tomato, roughly chopped

2 tsp oil
1/2 tsp ajmo/owa/carom seeds
1 tbsp. ginger-green chili paste
1/2 tsp turmeric powder
2 curry leaves sprigs

1 tbsp. chopped cilantro

1. Soak vaal daal for an hour or two.
2. Heat oil in a saucepan. Add spices for tempering. As they splutter, add drained vaal daal. Saute for 30 seconds, add 1 cup water.
3. Bring to boil. Switch gas to low. Add tomato, chili powder, tamarind, jaggery, salt and coriander-cumin powder.
4. Let it simmer till vaal daal is cooked. Add more water if needed.
5. Garnish with cilantro.

Note -
1. Adjust jaggery per personal preference.
2. Do not let the daal turn into a mush.

Check out my dry version of the same daal - Surti laal Vaal ni daal

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