This recipe using dry field beans is a traditional Maharashtrian recipe and is called "Vaal ki Usal". You can also use fresh field beans. The combination of kokum and jaggery gives this curry a sweet and tangy taste. If you dont have kokum, you can use tamarind. Serve this curry with rotis/phulkas.
Adapted from Tarla Dalal.
Ingredients :
1 cup dry field beans soaked overnight in water (vaal in hindi and mochai in tamil)
4 to 5 kokum (soaked in water)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
10 to 12 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 cup onions, finely chopped
1/4 tsp turmeric powder (haldi)
2 tsp grated jaggery (gur)
1 tsp chilli powder
4 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste
Method :
Pressure cook the field beans for 3 whistles or till it is soft.
Soak the kokums in 2 tablespoons of water and leave aside
for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth
paste. Keep aside.
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, curry leaves and ginger and sauté for a
few seconds.
Add the onions and sauté till they turn translucent.
Add turmeric powder and chilli powder and saute for a few minutes.
Add the kokum paste, jaggery and salt and cook for another 5 minutes.
Add the vaal and 1 cup of water. Cover and cook for 15 minutes.
Serve hot garnished with coriander leaves.
