Val is the protein next best to soyabean. However because of the slightly bitter taste people avoid it.
Though we use vaal (in fresh form) it in my mums house but it has limited usage. The dried form I was introduced to by my MIL. The process for sprouting and removing the skin before it can be used takes anywhere from 24 to 36 hours hence also the reluctance to use this sprout often. However its also available in the ready form in some markets.
There are few recipes made using vaal - valacha bhirdha , valachi bhaji , val ki dal.
Today ive made valachi khicdi or vaal pulav I like to call it coz I don't make it too mushy like khichdi.
Ingredients
Sprouted and deskinned - 2 cups
Pulav rice (basmati) - 1 cup
Onion - 2 finely chopped
Garlic - 7/8 pods crushed
Mirchi - 1
Potato - 1 (cut in four pieces)
Tomato -1 (optional)
Khada masala
Bay leaf - 1 big
Cinnamon - 1" piece
Cloves - 3/4 pieces
Cardamom - 4
Black pepper - 1 tsp(10/12)
Powder Masalas.. Coriander powder , jeera powder , red chilli powder & goda masala -1 tsp
Tumeric powder - 1/2 tsp
Coconut scrapped - 2 tsp.
Oil to fry - 2 tbsp
Salt
Ghee - 1 tsp
Method
1) In a pan add oil and khada masala. When fragrance is released add garlic and onion and fry till translucent.
2) In the meanwhile get the potato and vaal pressure cooked with turmeric. (Ensure that the vaal is not cooked too much)
3) In a separate pan precooked the rice till 1/2 done.
4) Once the onion is fried add the val and potatoes and masalas. Also add the coconut at this stage.Mix well.
5) Add the precooked rice ,ghee , cover and keep on sim for about 10 minutes. Switch off the flame. Let it rest for half an hour.
6) Take out only after the steam is gone. Serve with raita or curd.
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