Time 45 min
Ingredients
Vaal / Dry field beans 1 cup
Finely chopped onion 1 big size
Red chili powder 1.5 tsp+ ginger garlic paste 1/2 tsp/ kanda lasun chatney 2 tbsp
Besan 1 tsp (Add 2 tbsp water to besan and make a paste)
Kokum 3-4
Water 3 cups
Oil 2 tbsp
Salt to taste
Method
Soak overnight vaal, it will swell up. Then drain and place in a colander, covered with a damp cotton cloth. In 24-36 hours, the vaal will sprout. Peel the sprouts by placing them in warm water; the peel should pop right off. Discard any beans that are blackened / discoloured.
In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder+ ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add vaal. Fry for 2-3 min. on low flame. Then add kokum, salt and water. Cover the lid and cook for 2 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add besan paste, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice.
In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder+ ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add vaal. Fry for 2-3 min. on low flame. Then add kokum, salt and water. Cover the lid and cook for 2 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add besan paste, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice.
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