Dalimbi Usal
Veg
Vegan
Field beans (val/dalimbi) sprouted and cooked in a coconut-and-Malvan masala gravy with kokum — the most distinctive Malvani lentil preparation, different from the Kolhapuri misal in being coconut-forward rather than dry, and using field beans instead of moth beans.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | field beans (vaal or pavta) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 8-10 | curry leaves |
| 1 cup | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | tomato, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 tablespoon | Malvani masala |
| to taste | salt |
| 1 cup | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Soak the field beans overnight or for at least 8 hours in water.
- 2 Drain the soaked beans and set aside.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds and let them splutter.
- 5 Add cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds.
- 6 Add the chopped onion and sauté until it turns golden brown.
- 7 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
- 8 Add the chopped tomatoes and cook until they become soft and mushy.
- 9 Mix in the turmeric powder, red chili powder, and Malvani masala.
- 10 Add the soaked field beans and salt to taste.
- 11 Pour in the water and mix well.
- 12 Cover the pan and let it simmer on low heat for about 20-25 minutes or until the beans are cooked through.
- 13 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a tablespoon of grated coconut while cooking.