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Dalimbi usal
Sprouted field bean curry
डाळिंबी उसळ (dalimbi usal): Konkan sprouted, peeled field beans with fresh coconut and goda masala
In Konkan and Pune homes, dalimbi usal is a festival dish, cooked for Ganesh Chaturthi, weddings and thread ceremonies and served on the thali beside puran poli and rice. Dalimbi are dried field beans (val) that are soaked, sprouted and peeled; the work takes two days but turns them creamy and sweet. They are simmered gently with fresh coconut, goda masala, kokum and a little jaggery, without onion or garlic. Field beans must always be cooked until fully soft; never eat them raw or half-cooked. The usual mistake is boiling them hard, which bursts the soft peeled beans into mash; keep the simmer gentle. Chef's tip: soak the sprouted beans in warm water for 30 minutes before peeling, and the skins slip off with a pinch.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 5 ½ oz dried field beans (val)soaked 8 hours, sprouted 1–2 days, then peeled
- 2 tbsp sunflower oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp goda masala
- 1 ¾ cups hot water
- 3 pieces kokum
- 1 tsp jaggery
- 1 tsp salt
- 2 ⅛ oz grated fresh coconut
- 3 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: To prepare the beans: soak 5 ½ oz dried field beans (val) overnight, drain, tie in a damp cloth and leave in a warm place for 1–2 days until small sprouts appear. Soak in warm water for 30 minutes, then pinch each bean so the skin slips off.
30 minStep 2: Heat 2 tbsp sunflower oil in a heavy pot over a medium heat. Add 1 tsp mustard seeds; when it pops, add ¼ tsp asafoetida (gluten-free hing), 1 sprig curry leaves and ¼ tsp ground turmeric.
1 minStep 3: Add the peeled beans, 1 tsp red chilli powder and 2 tsp goda masala and stir for 2 minutes to coat.
2 minStep 4: Pour in the 1 ¾ cups hot water, add 3 pieces kokum, cover and simmer gently for 20 minutes, until a bean is creamy right through when pressed.
20 minStep 5: Add 1 tsp jaggery, 1 tsp salt and half the 1 oz grated fresh coconut and cook for 3 minutes, uncovered, until the sauce clings to the beans.
3 minStep 6: Remove the kokum, top with the rest of the 1 oz grated fresh coconut and 3 tbsp fresh coriander and serve with rice, chapati or puran poli.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 11 g
- Carbs
- 28 g
- Fat
- 10 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dalimbi usal take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of asafoetida (gluten-free hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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