Val dal amti
VAAL DAL AMTI [ broad bean ]
INGREDIENTS
- Vaal dal – 1 cup
- Freshly grated coconut – ¼ cup
- Onion chopped – 1 small
- Tomato chopped – 1 small
- Ginger garlic paste – 1 tsp
- Red chilli pwdr – 1 ½ tsp or as per taste
- Turmeric pwdr – ¼ tsp
- Coriander pwdr – 2 tsp
- Garam masala – ½ tsp
- Jaggery – a small piece
- Tamarind – a small piece
- Jeera – 1 tsp
- Curry leaves – few
- Oil – 1 tbsp
- Salt as per taste
- Finely chopped coriander leaves for garnish
How to sprout the val dal –
Clean , wash and soak the val dal over night .Next day drain out the water and tie the soaked val dal in a muslin cloth .[or use a sprout maker ] Keep it in a warm place for 6 – 8 hrs. Peel off and discard the skin. [ u can keep it in hot water ,so that u can easily peel off the skin ].
PREPARATION – roast [no oil] the ingredients as shown in the pic.
Dry roast the coconut in a kadai or pan till golden brown in colour. Add onion and roast for 2 minutes. Add tomatoes and roast for 2 mins. Add ginger garlic paste and roast for 1 min. Add chilli pwdr + turmeric + coriander pwdr + garam masala pwdr + tamarind + jaggery and roast for a min .
Grind it into a fine paste by adding little water
METHOD
Heat oil in a cooker , add jeera + curry leaves and allow it to splutter.
Add the grounded paste and stir fry for 2 mins.
Adjust salt and add the val sprouts and mix well.
Add water as per the consistency you want .
Pressure cook for 2 whistles or till the sprouts are cooked and become soft .[don’t overcook till mushy ]
Remove it in a serving bowl and garnish wih coriander leaves.
Serve with phulkas or rice .
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