Valachi Dalimbi or Valachi Usal is a traditional Maharashtrian dish that tastes like heaven with rotis. It is spicy and slightly sweet because of the godha masala, kokum and jaggery in it.
Val or field beans are an acquired taste with many people; however, I absolutely love them.
- Val/Field Beans – 1 Cup
- Kokum – 2
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1/2 tsp
- Godha Masala – 1/2 tsp
- Red Chilli Powder – 1/2 tsp
- Grated Jaggery – 1 tbsp
- Oil – 1 tbsp
- Curry Leaves – A Few
- Turmeric – A Large Pinch
- Asafoetida – A Small Pinch
- Salt to Taste
- Let the val soak in about 3-4 cups of water for at least 6 hours.
- Drain all the water from the val.
- Store in an air-tight casserole for 6-8 hours so that the beans sprout. Or Wrap the val tightly in a clean cotton cloth and keep it in a warm nook for 6-8 hours.
- Rub each bean between your fingers to remove its peel.
- Discard the peel and set the beans aside.
- In a kadai/wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the cumin seeds, asafoetida, and turmeric.
- Fry for a minute.
- Add the sprouted val, kokum, and 1 cup water.
- Cook covered for about 10 minutes, stirring occasionally.
- When the val is cooked, add the godha masala, chilli powder, curry leaves, and jaggery.
- Mix well.
- Add a little water, if required, and cook for about 5 minutes.
- Serve hot with rotis.
- Be sure to peel the val, else the dalimbi/usal will be bitter. Val are also called “kadve val” or bitter fields beans in Marathi. 🙂
- You could garnish the dalimbi with 2-3 tbsp freshly grated coconut. I try to avoid this to keep the calories down. 🙁