Val Usal, Varanfal & Jawas Chutney with rotis

Val Usal, Varanfal & Jawas Chutney with rotis

This is Maharashtra’s best-known health platter and Marathis often savour these dishes to get not only a flavourful lunch or dinner but also the variety of nutrients. While the simply made Jawas chutney is packed with Omega-3 acids, the Val Usal is a cocktail of Vitamins that come with a lot of flavour.

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Val Usal
  • Duration:30 minutes +sprouting time
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few additional minutes to get the desired consistency.

Ingredients

  • Field beans (val), sprouted (1 cup)
  • Onion, finely chopped (1 cup)
  • Tomato, finely chopped (1)
  • Mustard seeds (sarson) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Curry leaves (kadipatta) (3 to 5)
  • MTR Garam Masala Powder (1/2 tsp)
  • Jaggery (gud) (1/2 tsp)
  • Coriander leaves (hara dhaniya), chopped (1 tbsp)
  • Coconut, grated (1 tbsp)
  • Oil (1 tbsp)
  • Ginger, chopped (1/2 inch)
  • Garlic clove, chopped (1)
  • Green chillies, finely chopped (2)
  • Salt (As per taste)

Method

  • Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a muslin cloth and hang overnight for them to sprout.
  • Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add MTR Haldi/Turmeric Powder and hing.
  • Stir and then add the onions. Sauté till the onions turn transparent.
  • Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
  • Let it cook till the beans are almost done.
  • While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder along with some water to make a smooth paste.
  • Once the beans are almost cooked, add the paste, MTR Lal Mirch Red/Chilli Powder, MTR Garam Masala Powder, jaggery, and salt to the kadhai.
  • Stir well and pour ½ or 1 cup of water and then, stir again.
  • Cover and let the curry simmer till the beans are cooked completely.
  • Garnish val usal with hara dhaniya and fresh grated coconut.

Jawas Chutney
  • Duration:15 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Roast flax seeds properly and don’t let them burn while roasting.

Ingredients

  • Flax seeds (alsi/jawas) (1/2 cup)
  • Garlic cloves (lassan) (4-6)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Salt (For taste)

Method

  • Heat a pan on medium flame and dry roast flax seeds, maintaining the medium flame. Keep stirring the seeds intermittently.
  • Once they are roasted, let them cool.
  • Transfer the flaxseeds into a mixer and then, add garlic, MTR Lal Mirch/Red Chilli Powder, jeera, salt and grind everything to make it into a fine powder.
  • Jawas chutney is ready to be served!

Varanfal
  • Duration:30 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

The atta dough pieces should be boiled in the dal till they float in the curry. This denotes they are properly cooked.

Ingredients

  • Pigeon pea (arhar dal), boiled, mashed (1 cup)
  • Wheat flour (atta) (1 cup)
  • Tomato, chopped (1 cup)
  • Cumin seeds powder (jeera powder) (1 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Green chillies, finely chopped (2-3)
  • Ghee (1 tsp)
  • Oil (1 tsp)
  • MTR Garam Masala Powder (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Fenugreek seeds (methi) (1 tsp)
  • Asafoetida (hing) (1 tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Garlic paste (1 tsp)
  • Tamarind pulp (imli) (2 tbsp)
  • Jaggery (gur) (2 tsp)
  • Salt (To taste)

Method

  • Wash and pressure cook the Arhar dal in water through 2 to 3 whistles.
  • In a paraat, add atta and salt and knead into stiff dough, adding a small amount of water. Keep aside for 10 minutes.
  • Heat oil in a pan. Then, add sarson, jeera, methi seeds, hing, kadipatta, garlic paste and sauté till the garlic turns brown.
  • Now, add green chillies and the boiled dal and mix them well. Add water, tomatoes, MTR Garam Masala Powder, jeera powder, and salt and mix all the contents.
  • Add imli, jaggery and cook on low heat.
  • Make a small ball from the dough and roll it like a roti. Cut the roti with a knife into desired shape and drop the pieces in the dal.
  • After adding all the pieces, mix well.
  • Cover and cook on medium heat for 15 to 20 minutes till the atta pieces start floating in the curry and are properly cooked.
  • Serve with pickle, chutney, and papad.

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