I was introduced to this sprout by my mother - in -law. She makes it in the most wonderful manner. There are many versions plain, with ground paste(vatan) . I hope I've done justice to the dish. Well my husband seems to thinks I do... :)
Ingredients
Val sprouted - 2 cups*
Batata - 1 big ( cut in big cubes)
Onion - 1 big ( roughly chopped)
Coconut grated - 2 tbsp
Garlic - 4 small cloves
Jeera - 1 tsp
Hing - 1/2 tsp
Kadipatta - 6/7 pieces
Red chilli powder - 1 tsp
Tumeric powder 1 tsp
Salt as per taste
Coriander leaves to garnish
Method
The prep for this dish is soaking , sprouting and de skinning the val. Refer to notes for full process.
1. Pressure the vaal and potatoes together for 2 or 3 whistles. This is to slightly cook the vaal. However don't over cook. This can be cooked outside as well.
2. In a pan add oil, add onion to fry . When translucent put coconut and garlic cloves. Fry all of the get brown not burnt. Cool and grind a paste.
3. In the same pan add little oil put jeera and hing. Let the jeera become brown. Then add kadipatta.
4. Put in the precooked vaal, potatoes with ground paste(vatan).
5. Put in chilli powder , salt with turmeric and let it all cool for a while after adding /adjusting water.
6. Garnish with coriander leaves before serving.
7. Serve hot with chapati or dal/ rice.
Notes
* To got val ready first soak the val in water for 8/9 hours. Drain and keep to sprout.
Then add water again and keep for 3/4 hours. The skin will start to peel off. Take out the skin and keep it ready for use.
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