Valachi usal is another Maharashtrian recipe. Kadwe Val (field beans) is very nutritious and provides protien, calcium and folic acid. It is mainly made in the costal areas of Maharashtra. That's why it contains lots of coconut and use of Kokum. You can have this usal with chapati, bhakri, or with rice. It is also call Dalimbi Usal in some part of Maharashtra.
Kadwe Val (field beans) - 1 cup
Chilli powder - 1-2 teaspoon
Goda Masala - 1 teaspoon (optional)
Grated coconut - 1/2 cup
Chopped Coriander - 2-3 teaspoon
Curry leaves - 7-8
Kokum - 2-3
Jaggery - 1 teaspoon
Salt to taste
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Asafetida - a pinch
Turmeric powder - 1/2 teaspoon
Wash and soak Val in 4 cups of water for overnight. Then drain the water and take a muslin cloth and put val in that. Tie a very tight knot of that cloth and keep it in a warm place for another 8-10 hours.
After this we will get sprouted val. Now take lukewarm water and soak sprouted val into it for 20-30 minutes. Then remove the skin of each val very neatly and keep the val aside. In coastal area, ladies used to do this process very fast, they remove the skin of around 1 kg val in 10-15 minutes.
Now heat oil in kadai and make tempering of given ingredients. Then add curry leaves. Now add peeled val, chilli powder, goda masala, kokum, mix it. Add 1 cup of water. Cover the kadai and cook it for 7-8 minutes. Then add jaggery and salt. Cover and cook for some more or till val gets cooked propery. Don't overcook it as val is very delicate. When it's done add coconut and chopped coriander and mix it wel. Valchi or Dalimbi usal is ready.