By Nmami Agarwal
Maharashtra is a land of unique flavors. This traditional Maharashtrian cuisine is a blessing in taste and nutrition terms. Beans used while preparing dalimbi usal are the most versatile and commonly consumed throughout the world. Taste of this dish is irresistible and will be on your favorite list, once you try it.
Beans are highly nutritious- a good source of fibre, protein, vitamin, and minerals and are also low in fats. Beneficial in aiding digestion and may help in reducing heart diseases and diabetes. Along with spices and herbs this may provide added benefits. This dish has a sweet and sour combination that you will love. This delicious dalimbi usal is served along with rice or chapatti.
- Sprouted lablab/field beans-30 grams
- Onion-20 grams(chopped)
- Asafoetida- A pinch
- Salt-as per requirement
- Jaggery-1/2 teaspoon
- Garam masala-1/2 teaspoon
- Green chilies-2-3
- Turmeric powder-1/4 teaspoon
- fresh coconut-1/2 teaspoon (grated)
- Sunflower oil-1/2 teaspoon
- Kokum-1/2 teaspoon
- Coriander leaves-chopped, to garnish
- Curry leaves-1-2
- Mustard seeds-1/4 teaspoon
- Garlic-2-3 cloves (chopped)
- Ginger-1/4 teaspoon(chopped)
- Water-1/2 cup
Calories: 92.6 Kcal
Protein: 1.47 g
Fat: 6.02 g
Carbs: 7.4 g
- Heat oil in the pan, add mustard seeds, let it splutter.
- Add turmeric, Asafoetida, curry leaves, and onion.
- Now sauté onion till translucent.
- Add sprouted beans, water, kokum, cover the pan and cook the beans.
- Grind the fresh coconut, garlic, ginger, and green chilies in a grinder into a paste.
- Now add the paste, Garam masala, Jaggery, salt.
- Add water, stir gently and mix everything.
- Cook in for few more minutes till the desired consistency.
- Now garnish it with coriander and switch off the flame.
Over to you
Whatever you eat, it should have one mantra that this will fuel your body not for today, but for future also. Always consult your nutritionist for a better insight into health prospects.
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