Wal(Val) Usal

 

                                       WAL (VAL) USAL

Wal (Val) or Field beans are of many types: Surti wal, Kadve wal, Gode val, Rangooni wal and many more. It is a Maharashtrian dish made in the Konkani houses also very frequently. It is made with sprouted wal. Here I have used Surti wal.

 

Preparation time: 10 mins

Cooking time: 20 mins

Total time: 30 mins

Servings: 4 people.

 

Ingredients:

1.  Wal, sprouted and removed skin- 250 gms.

2.  Oil- 3 tsp

3.  Onions – 4 medium chopped

4.  Garlic chopped – 8 to 10 cloves

5.  Tomatoes chopped – 2 medium

6.  Green chillis-2 slit

7.  Red chilli powder- 1 ½ tsp

8.  Haldi powder- ½ tsp

9.  Dhania powder-2 tsp

10.Jeera powder- ½ tsp

  11. Kitchen king masala- ½ tsp

  12. Salt- to taste

 13. Coriander leaves chopped for garnishing- 1 tbsp.

1.  Instructions:

1.  Firstly, soak the wal in water for about 8-9 hours or overnight. Drain the water and tie them in a cotton cloth. Set aside for again 8-9 hours or till they sprout. After the wal have sprouted, remove the skin and use the wal.

2.  In a vessel, cook the wal with required quantity of water and little salt for about 15 mins on a low flame till it semi cooks. Keep aside.

3.  In a heavy bottom pan, heat the oil. Add chopped onion and garlic. Saute till it becomes pink in colour. Add slit green chillis.

4.  Now add red chilli powder, haldi powder, dhania powder, jeera powder, kitchen king masala and saute for about 5 mins.

5.  Then add chopped tomatoes and saute well till it leaves the oil.

6.  Add cooked wal and mix well. Add salt to taste. You can add salt before adding the wal also. Cook well. It should not be overcooked. Garnish with chopped fresh coriander leaves.

7.  Serve hot with chapati, poori, or any millet roti ( jawar, Makai, bajra, rice etc.,).