1 Cup Vaal, washed & soak overnight, take it out & put in a cloth & tie tightly or keep it in a strainer & cover it with the lid, for 24 hours, it’s ready with sprouts of 1/2 cm, means it ready to cook. Sprouts increases a Alkaline level in our body & it has a proteins as well.
Ingredients
- 2 Cups Sprouted Vaal
- 1/4 Cup greated coconut
- 1/4 Cup chopped Coriander
- 2 Green chillies cut
Recipe
Take a pan, add 1 Tablespoon oil heat it, put 1 Teaspoon Mustard seeds,1 Teaspoon Cumin seeds, 1 pinch of Asafoetida, 1/2 Teas Turmeric powder, 2 Green chillies, saute it, add Vaal, saute for 2 mins. Add 2 Cups water, 1 Teaspoon Salt & 2 Teaspoon Jaggery, 3/4 Kokam, cover with the lid & cook on the slow flame for 15 to 20 mins. Once it done take out in a serving bowl. Garnish it with coconut & Coriander.
Serve hot with Chapati, Poori, Rice. It’s awesome.
Please note: Vaal taste is astringent. If u want to cook fast put in a pressure cooker & take out 2 whistles.
