Tasty Val Dal Usal
A popular Maharashtrian-style Usal, made with split Val. Made with a very simple tadka, salt and a little jaggery, it is the flavor of the Val that really shines through, rather than the spices. Its consistency can be adjusted as per preferences, from a semi-solid, Usal texture, to a slightly watery, Aamti texture. Can be paired with rice and/or chapati or millet Bhaakri.
Equipment
- Pressure cooker preferred, but not essential. Alternate cooking directions in Recipe notes.
Ingredients
- 1 cup Val Dal split, skinless; also called lablab, etc; similar to Fava beans; if not available, can use dried Baby Lima beans - it will taste a little different, naturally, and will need longer soaking and cooking time
- 2 cups water
- 1/2 tsp red chilli powder hot, cayenne; adjust quantity as per spice level preference
- 1 tsp salt
- 1 tbsp jaggery: powder or cut/shaved into small pieces Gud, Punjabi Shakkar; if not available, sugar is OK- adjust amount as per taste preference
For Tadka
- 2 tsp oil
- 1/2 tsp mustard seeds brown, small seeds preferred, large seeds ok too
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp whole coriander seeds can use coriander powder, if seeds are not available
- 1/2 tsp turmeric
- 1/8 tsp Asoefetida- Hing powder
Garnish
- 1/4 cup fresh coriander leaves (cilantro): chopped
- 2 tbsp grated fresh coconut frozen, thawed OK
Instructions
- Rinse and soak Dal in water for 1-2 hours (overnight OK too, but not necessary)
- Set up the pressure cooker: place the rack, add water, set it to boil.For stove-top directions, please see Recipe Notes.
- Meanwhile, drain Dal in a colander. Transfer the Dal to a pressure cooker insert container, add enough water to just cover the dal. Add salt, jaggery and red chilli powder.
- Make the Tadka: heat oil in a small Tadka Wok, add mustard seeds first- cover immediately to catch splatter, lower heat and add remaining seeds; after a few seconds, add asoefetida and turmeric.
- Pour the Tadka over the Dal in the cooker insert. Stir well. Place the container on the rack over the boiling water in the cooker. Cook at full pressure for only 1 minute, then turn the heat off. Move the cooker from the hot stove to a cooler location. Allow pressure to release normally (8-10 min)
- Meanwhile, prepare the garnish materials: wash, towel-dry and chop the coriander leaves, and grate the coconut. If the grated coconut is frozen, remove only as much as needed, refreeze the rest immediately. Allow to thaw on the counter, or by warming briefly in the microwave - about 30 seconds. Divide each into two equal portions: half to be stirred into the Usal, and half to be used as decorative garnish.
- Remove container from the cooker - add one portion of coconut and fresh coriander and stir gently - the cooked dal is very delicate and liable to become mushy - ideally, the Dal structure should be retained for this dish. It will certainly "look" better.
- Transfer to a serving bowl, then garnish with the reserved portion of coconut and coriander.
- Serve hot with chapatis, Bhakri and/or rice.
Notes
If Dal looks mushy:
If the Dal looks a bit overcooked after removing from the pressure cooker, cover with 1/2 cup ice to cool it quickly and prevent it from cooking further. Stir gently only after it becomes cold, otherwise it is likely to become mushy.
Stove-top cooking directions without pressure cooker:
Stove-top cooking directions without pressure cooker:
- Make the Tadka in a heavy-bottomed saucepan or wok (2 qt/liter).
- Add the drained soaked Val Dal, and toss gently. Cover and cook on medium heat for 5-6 min.
- Add 1/2 cup boiling hot water, gently stir, cover and simmer on low-medium heat for 5-7 min.
- Add salt, chilli powder and jaggery, stir gently to mix and simmer, covered for 5-6 min. stir and add 1/2 cup boiling hot water
- Do a "thumb-press" test to check for doneness: transfer 3-4 beans to a plate, let cool for 10-15 seconds, then press with your thumb- if done, the beans will mash readily under the pressure of your thumb.
- Cover and simmer on low heat for another 5-6 min, if needed, to fully cook the beans, but do not overcook the beans- they will begin to disintegrate and become mushy.
- Garnish as described in the main directions.
Nutrition
Calories: 241kcalCarbohydrates: 36gProtein: 13gFat: 5gSaturated Fat: 4gSodium: 605mgPotassium: 26mgFiber: 6gSugar: 5gVitamin A: 261IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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