Dalimbi Usal (Val/Pavte Usal)

Val Usal or Dalimbi Usal (lima beans, butter beans, some also say field beans) is a very authentic staple curry preparation from the state of Maharashtra. I learnt it from my mother-in-law. My husband is a big fan of dry usal preparation of dry val beans and also moong dal usal. His eyes light up when he sees these dishes on the kitchen counter :) It is a simple preparation more or less like matki chi usal, goes very well with rotis or dal/rice. It has a very nice rustic taste and little bit of bitterness to it which makes me go all nostalgic :) When you add jaggery to it the taste balances just perfectly! Actually, it can be made dry or patal(thin) bhaji as per your liking.

It is just amazing how in Indian cooking we make use of so many lentils and legumes. Of course, from where else will the world's largest vegetarian population bring protein into their diet? right? We truly are blessed- we get to taste and enjoy so much variety, along with so many different styles and methods of cooking. My mom always says, woman who is blessed with good cooking skills, can literally add a fantastic tadka(tempering) to the water and get going :) :)

Let us take a look at this Dalimbi Usal or Val Usal.

Ingredients:

• 1 cup val (dry lima or butter beans, some say field beans too)
• 1 sprig curry leaves
• 2 tbsp dry coconut grated
• 1 tsp cumin seeds
• 2 tsp jaggery
• 2-3 kokum petals
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• pinch of asafoetida (hing)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp goda masala (garam masala pwd)
• handful cilantro finely chopped
• 1-2 tbsp fresh coconut for garnish
• salt to taste

Preparation:

• Soak the val beans in the water overnight or for 8 hours. If you want to make sprouted val beans usal (which is more nutritious) then drain the water and keep it to sprout for 8 hours in a muslin cloth tied up. 
• In a saucepan add enough water till val beans is immersed and on med heat cook for 15-20 minutes. Keep a close eye after 15 minutes. It must be just soft. ( It gets mushy quickly and we don't want that). Switch off the gas and drain the water out. Keep cooked val beans dal aside.
• In another pan, dry roast- dry coconut and cumin seeds- cool it and make a coarse powder. Keep aside. 
• In a pan, heat oil and add mustard seeds, once it starts spluttering add cumin seeds, curry leaves, asafoetida, turmeric powder and red chili powder. Add cooked val dal and very gently mix everything. 
• Add water sparingly if you want a dry dish or add little more to get gravy. After a couple of minutes add kokum petals, jaggery, salt, dry coconut+cumin powder, goda msala and mix the usal with a light hand. 
• Cover the lid and let it cook for few minutes.
• Once Usal is done sprinkle some fresh grated coconut, cilantro and serve hot with roti or rice.

  You may also like Matki chi Usal, Methichi chi Bhaji, Misal Pav, Mooli Pachadi etc

njoY!! happY cookinG!!

Health Benefits:

Val or Lima beans (butter beans), like any other beans, are rich in dietary fiber. It is a slow burning complex carbohydrate. Val Beans gives you much energy to burn while stabilizing blood sugar. Also, has a good amount of Iron which is very crucial for the body. It is a power packed protein. A good source of manganese and folate along with potassium and has low sodium content.