Valache Bhirde - Version 1

Ingredients and Method:

3 cups vaal
1 small onion
1/4 tsp of mustard seeds
Dash of hing
2 cloves of garlic
1/8 cup of shredded coconut
Handful of coriander leaves
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp kashmiri chilli  powder for color
1/8 tsp tamarind
1/4 tsp shredded jaggery

1. Heat oil. Add mustard seeds and when they sputter, add hing. Add the chopped onions followed by garlic and sautee till translucent
2. Add the shredded coconut and coriander leaves. Add turmeric powder and red chilli powder and kashmiri red chilli powder and keep mixing.
3. Add the vaal along with 3/4 cup water. Add salt and mix. Add tamarind and jaggery and stir.  Cover and cook for 20 minutes checking intermittently to make sure it still has water. Quantity of water depends on your choice.

Irani Usal Pav - Indian style soup and bread

2 cups of green vatana
1/2 chopped onion
1 small roma tomato
Handful of cilantro finely chopped
1/2 to 1 tsp of red chilli powder
1/2 tsp of turmeric
1/4 tsp mustard seeds
Dash of asofoetida
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp tamarind pulp
Tempering: 4 to 6 cloves of garlic, peeled, crushed and coarsely chopped
                   Paprika or Kashmiri mirchi powder (for color)
Lime juice

1. Soak the green vatana in water overnight.
2. Pressure cook with water (enough to soak the watana) in a cooker with a pinch of turmeric and salt.
Do not overcook. You want it to still be a bit crunchy but cooked. You do not want a big mush like you would for dal
3. Heat oil in a stockpot. Add mustard seeds. When they sputter, add the hing quickly followed by onions and cilantro. Sautee till transclucent. Add tomatoes and mix for a few minutes. Add the turmeric, red chill powder, cumin powder, and coriander powder and stir till mixed well.  This masala of onions and tomatoes should not be mushy but should hold intact.
4. Add the green watana with water from the cooker. Mix and cook on low flame until it boils.
5. Tempering: Heat oil in a tempering pot. When hot, turn the flame off. Add the garlic and let cook for 30 secs or so.  Add the paprika or kashmiri chilli powder. The chilli powder will start burning right away which you do not want. So as soon as you have add the chilli powder within 3 seconds add to the pot of watana. Stir. This usal should be watery as you have to eat it like soup and bread.

Watana usal should be tangy but serve with a side of lime.



Enjoy HOT!