Chavlichi Usal

As PJ's event, 'Flavours Of Maharashtra'  is going to get complete on 31st of March. I thought I'll load her inbox with lots of Maharashtrian dishes.  One more usal from my kitchen. Chawli chi usal does not need to bring sprouts to the beans. So when ever you feel short of vegetables in kitchen, you can make it immediately.

Ingredients

Cahvli (black eyed beans) - 1 cup

Chopped onion - 1-2

Tomatoes - 1

Red chilli powder - 1,1/2 teaspoon

Goda Masala/ Garam Masala - 1 teaspoons

Coriander powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Jaggery - 1/4 teaspoon

Oil - 1 teaspoons

Mustard seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon

Chopped coriander leaves for garnishing

Salt to taste


Procedure
Pressure cook chavli (black eyed beans) in 2 cups of water. Take care that chavli should not over cook. Now heat oil in kadai, add mustard seeds. When it starts spluttering add asafetida and turmeric. Then add chopped onion , when it becomes transparent add finely chopped tomatoes. When tomatoes are cooked properly and leaves oil add cooked chavli. Now add all masalas, that is, red chilli powder, goda masala, cumin powder, coriander powder, salt and jaggery. Mix wel and cover it. Let it cook for a minute or two. So that chavli will absorb all the flavors of masala. You can make it dry of little gravy in it as per your wish. Garnish with chopped coriander. Serve with Roti or rice.



This goes to PJ's event, 'Flavours Of Maharashtra' and Naina



Matkichi Usal

As PJ has announced her event, 'Flavours Of Maharashtra'. I was thinking to post one typical Maharashtrian recipe which I have not posted yet. Most popular and favorite dish of Maharashtrian people is Matki chi Usal. Matki means Moth beans. Usal means Sprouted beans. This Matki is also used in Misal of Misal-Pav. There are many ways to make this Usal according to different region in Maharashtra. In school days we used to eat this usal in a bowl topped with Sev and chopped onion & coriander as a evening snack. Wow it tastes awesome, just try it. Today I'll tell you the simplest and regular method used in my house.

Ingredients

Matki - 1cup

Onion - 1

Tomato - 1

Peanut - 2 tablespoon

Red chilli - 1-2

Curry leaves - 3-4

Red chilli powder - 1 teaspoon

Goda Masala - 1 teaspoon

Jagerry - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Asafetida - 1 pinch

Oil - 2 teaspoon

Mustard seeds - 1/2 teaspoon

Chopped coriander and grated fresh coriander for garnishing.

Salt as per taste

Procedure
Wash Matki and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 8- 10 hrs.

In a kadai heat oil, put mustard seeds when it starts spluttering add turmeric powder, curry leaves, peanuts and asafetida. Saute it for a minute.Then add chopped onion and saute it for two minutes. Then add finely chopped tomatoes and cook till it becomes very soft. Now add sprouted matki, red chilly powder, goda masala. Pour some water , keep lead and cook it for 5-10 minutes. Now add jaggery and salt. Mix wel. Again cover it and cook till Matki cooks properly. It's depend upon everyone's choice, whether you like very soft makti or little crunchy. Garnish it with chopped coriander and fresh coconut. Serve with Chapati.



This goes to As PJ's event, 'Flavours Of Maharashtra' and Naina

Valachi Usal

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.

Ingredients


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

For Tempering

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/4 teaspoon

Asafetida - a pinch

Turmeric powder - 1/2 teaspoon



Procedure

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.

Mod aalelya methichi (Fenugreek seed sprouts) Usal

This is again a very traditional & rare recipe of my Grandmother (Mai aaji). Now after my aaji, my Aai is specialist for this 'Usal' in our entire family. It is a Winter recipe. Methi (Fenugreek seed) is very healthiest Indian spice. It is good for Diabetic patient to lower blood sugar level and help to reduce Cholesterol Levels. It is a good kindly tonic. It gives heat to your body. Beside this, it is bitter in taste so no one loves to eat methi seeds. But this 'Usal' tastes very nice and bitter taste of methi seeds is almost vanished.

Procedure : sprout Fenugreek seeds


Wash 1 cup of fenugreek seeds and keep it in a large bowl. Add 2 cups of water and cover it with lead. Soak the seeds for about 10 hours. Then drain out water, rinse it with fresh water and again drain it. Now transfer it to a sprout maker or else tie it tightly in a smooth cotton cloth for 2-3 days. Now the sprouts with good length is ready.

Ingredient
Sprouts - 1 Cup
Coarsely grinded wheat flour - 1, 1/2 cup
Grated dry coconut - 1/4 cup
Garlic cloves - 7-8
Red chilly powder - 2 tea spoon
Salt & sugar as per taste

For tempering (tadka)
Oil - 1/4 cup
Mustard seeds - 1 tea spoon
Asafetida (hing) - 1 pinch
Turmeric powder - 1 tea spoon


Procedure
Heat half of oil in Kadai. Add mustard seeds, after they pop add chopped garlic when they turned golden add asafetida and turmeric powder. Now add Sprouts and mix it very gently. Put the lead and pour little water on it for proper steam. After five minutes add chilly powder, salt, and sugar again mix softly so that sprouts will not break, otherwise the bitter taste will spread all over. Again put lead for steam. When the sprouts properly cooked add Coarsely grinded wheat flour ( if you don't have this you can combine normal wheat flour with rawa / semolina in 3:1 ratio respectively). While mixing it add remaining oil, spoon after spoon. Put the lead and cook it for 3-4 minutes. Now take it away from the flame. When it becomes little cool add grated dry coconut and mix it. You can have this with roti or Bhakri. While eating you can pour some more garlic tadka on it. I just love that………..


I would like to send this recipe to Ammalu’s Kitchen's JFI - Sprouts Event

And also for Trupti's 'Winter Treat Event '