Val Usal, Varanfal & Jawas Chutney with rotis
This is Maharashtra’s best-known health platter and Marathis often savour these dishes to get not only a flavourful lunch or dinner but also the variety of nutrients. While the simply made Jawas chutney is packed with Omega-3 acids, the Val Usal is a cocktail of Vitamins that come with a lot of flavour.
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Val Usal
- Duration:30 minutes +sprouting time
- Serves:2 to 4 people
Authenticity Slice
Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few additional minutes to get the desired consistency.
Ingredients
- Field beans (val), sprouted (1 cup)
- Onion, finely chopped (1 cup)
- Tomato, finely chopped (1)
- Mustard seeds (sarson) (1/2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Asafoetida (hing) (a pinch)
- Curry leaves (kadipatta) (3 to 5)
- MTR Garam Masala Powder (1/2 tsp)
- Jaggery (gud) (1/2 tsp)
- Coriander leaves (hara dhaniya), chopped (1 tbsp)
- Coconut, grated (1 tbsp)
- Oil (1 tbsp)
- Ginger, chopped (1/2 inch)
- Garlic clove, chopped (1)
- Green chillies, finely chopped (2)
- Salt (As per taste)
Method
- Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a muslin cloth and hang overnight for them to sprout.
- Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add MTR Haldi/Turmeric Powder and hing.
- Stir and then add the onions. Sauté till the onions turn transparent.
- Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
- Let it cook till the beans are almost done.
- While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder along with some water to make a smooth paste.
- Once the beans are almost cooked, add the paste, MTR Lal Mirch Red/Chilli Powder, MTR Garam Masala Powder, jaggery, and salt to the kadhai.
- Stir well and pour ½ or 1 cup of water and then, stir again.
- Cover and let the curry simmer till the beans are cooked completely.
- Garnish val usal with hara dhaniya and fresh grated coconut.
Jawas Chutney
- Duration:15 minutes
- Serves:2-4 people
Authenticity Slice
Roast flax seeds properly and don’t let them burn while roasting.
Ingredients
- Flax seeds (alsi/jawas) (1/2 cup)
- Garlic cloves (lassan) (4-6)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Salt (For taste)
Method
- Heat a pan on medium flame and dry roast flax seeds, maintaining the medium flame. Keep stirring the seeds intermittently.
- Once they are roasted, let them cool.
- Transfer the flaxseeds into a mixer and then, add garlic, MTR Lal Mirch/Red Chilli Powder, jeera, salt and grind everything to make it into a fine powder.
- Jawas chutney is ready to be served!
Varanfal
- Duration:30 minutes
- Serves:2 to 4 people
Authenticity Slice
The atta dough pieces should be boiled in the dal till they float in the curry. This denotes they are properly cooked.
Ingredients
- Pigeon pea (arhar dal), boiled, mashed (1 cup)
- Wheat flour (atta) (1 cup)
- Tomato, chopped (1 cup)
- Cumin seeds powder (jeera powder) (1 tsp)
- Mustard seeds (sarson) (1 tsp)
- Green chillies, finely chopped (2-3)
- Ghee (1 tsp)
- Oil (1 tsp)
- MTR Garam Masala Powder (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Fenugreek seeds (methi) (1 tsp)
- Asafoetida (hing) (1 tsp)
- Curry leaves (kadipatta) (4 to 5)
- Garlic paste (1 tsp)
- Tamarind pulp (imli) (2 tbsp)
- Jaggery (gur) (2 tsp)
- Salt (To taste)
Method
- Wash and pressure cook the Arhar dal in water through 2 to 3 whistles.
- In a paraat, add atta and salt and knead into stiff dough, adding a small amount of water. Keep aside for 10 minutes.
- Heat oil in a pan. Then, add sarson, jeera, methi seeds, hing, kadipatta, garlic paste and sauté till the garlic turns brown.
- Now, add green chillies and the boiled dal and mix them well. Add water, tomatoes, MTR Garam Masala Powder, jeera powder, and salt and mix all the contents.
- Add imli, jaggery and cook on low heat.
- Make a small ball from the dough and roll it like a roti. Cut the roti with a knife into desired shape and drop the pieces in the dal.
- After adding all the pieces, mix well.
- Cover and cook on medium heat for 15 to 20 minutes till the atta pieces start floating in the curry and are properly cooked.
- Serve with pickle, chutney, and papad.
