Valachi Usal

Valachi usal or spicy-tangy dal made of field beans has been something I savour, especially having grown up in Mumbai and eating many Maharashtrian meals at weddings, first birthdays and thread ceremonies and of course at roadside dhabas. Here's how to make the tangy, yummy curry.

  • 1 onion chopped
  • 2 green chilies slit
  • 2 inch piece of ginger chopped
  • 2 petals of kokum
  • 3/4 cup grated coconut
  • few curry leaves
  • 2 tsp jaggery
  • 1 cup coconut milk
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1/2 tsp garam masala

  • Cook val (field beans) in a cooker for up to 3-4 whistles.
  • In the mean time, heat oil in a pan, add cumin, curry leaves, ginger, green chilies, onion and saute for five minutes.
  • Add turmeric, red chili powder and cook for five more minutes.
  • Add coconut, jaggery, kokum, garam masala, cook for two minutes and add the coconut milk and simmer for a minute.
  • Add this mixture to the cooked beans and serve with steamed rice.


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