“Spciy Dalimbi (Val) Tondli~Gajar~Bhaat/ Spicy Hyacinth Beans (Field Beans)~Gherkins ~Carrot Pulav” …This is my own version of a very spicy and delicious flavorful rice dish that tastes best when served with plain homemade curds or onion raita … Yummilicious …
** Val is a field beans variety very famous in Maharashtra State. They are available both tender when in season and in dried form otherwise round the year. There are again a few varieties of val too, the color of the skin varying and so the size of the beans too. You get both small and larger sized one’s either in white, off white or other lightly colored ones too. The tenders once can be cooked straight away, while the dried ones like all other pulses need to be soaked overnight and used. Again, some people remove the outer skin of the beans while cooking and some do not. We amchies are very familiar with Jenavaro a similar type of large bean which we soak overnight and cook without removing the skin as it is difficult to do so. But these Vals once soaked if hot water is added on and left for some time can be removed too, though a tedious work, which really puts me off. Well, all such laborious time consuming works really get me on edge.
** In my over enthusiasm the last time I visited the grocery stores, I bought a small pack off Val, to try out a few dishes. Well today, I decided to prepare the spiced rice known famously as Dalimbi or Val Bhaat. The last time I had prepared this I had soaked and cooked the Val without removing the outer skin and though the pulav had turned out superb, my neighbor who had dropped by for a chat told me to remove the skin the next time I try it out and note the difference. Well, I am always game when it comes to cooking and always welcome tips from friends, but then for a long time I could not do it as I was already busy with other dishes. Now that the Val was bought I decided to do it. Well it did take away some of my precious time sitting and removing the skin, but I have to agree the pulav or as they call it bhaat was simply excellent and I completely agree with her that the crunchiness of the Val tastes superb as you eat each morsel of the spiced rice and yes do remember to prepare this rice spicy.
** Here is my own method of preparing “Spciy Dalimbi (Val)Tondli Gajar Bhaat/ Spicy Hyacinth Beans (Field Beans) Gherkins Carrot Pulav” … My Style ….
** Pick, wash and soak one cup of Val (you can check out the attached picture for reference) and soak it in plenty of water overnight or for at least 8-10 hours. Drain off the water and add in hot water to it and let rest for 5 minutes. Now starts the most tedious work, peel off the skin of the val and put it in a bowl of water till all are done and keep this ready aside.
** Note : Do remember to add in hot water, it makes the skin soft and comes off easily. If the water runs cold and you have some more to peel the skin off you can drain off the previous water and once again add on hot water. Believe me it is faster this way, this tip was given to me by my maid help as in their home this is prepared quite often in bhaji form.
** Soak 2 cups of Jeera / Basmati rice in plenty of water for 30 minutes. Wash once again and put it in an colander for all the excess water to get drained off.
** Meanwhile slice off the skin of one medium sized Carrot (Gajar) and cut them into small cubes. Slice of the two side edges of about 15 Gherkins (Ivy Gourd / Tondli) and cut them first lengthwise into two and then width wise into two, that way you will get four pieces of each tondli. Keep them both ready.
** Pick and clean about one cup of Coriander (Dhania) leaves and half a cup of Mint (Pudina) leaves and chop them finely. Mix them both together and keep them ready in a bowl along with ½ cup of freshly grated Coconut (in separate bowl) to be added to the pulav /bhaat. Also Keep One small sized lemon ready to be added on just before serving.
** Put the prepared Val, tondli pieces and carrot pieces in a small pan with little bit of water and cook till the veggies are 80%. Remove and keep it aside ready. You can also put them in a glassware microwave dish together with about 2 tblsp of water and microwave on high heat for just 2-3 minutes and they are just done. You can use any method suitable to you.
** Note : Do not pressure cook the Val or the veggies they will turn mushy and will not taste good in this particular bhaat /pulav. The val should give a crunchiness while eating and if it turns mushy it just does not taste good, so be careful with them.
** Now in a thick bottomed kadai / pan add in 2 tblsp of ghee (toop) + 1 tblsp of oil, when hot, lower the heat to medium and add in 1 tsp of mustard seeds (rai/sasam) and when they begin to splutter add in one after the other ½ tsp of cumin seeds (jeera) and 8-10 fresh curry leaves (kadipatta/karbev) and fry for a second.
** Now lower the heat to minimum and add in the masala powders all together immediately .. ie, ½ tsp turmeric powder (haldi), 2-3 tsp pav bhaji or chole masala powder (if you do not have them just add in red chilly powder), 1 tsp goda masala powder (in case you do not have it add garam masala powder), 1 tsp Kashmiri red chilly powder, 1 tsp coriander (dhania) powder, ½ tsp cumin (jeera) powder, ¼ tsp fennel (badisep/saunf) powder, ¼ tsp asafoetida (hing) powder and fry for just a few seconds. Do not allow to burn.
** Now add in the drained rice and mix well, if too dry sprinkle some water, cover and let cook for a minute, open the lid and once again mix well then add in 5 cups of boiling water, salt to taste and bring to a boil on high heat. When it comes to boiling point, boil for 2 minutes and then lower the heat to minimum, cover with a tight lid and place a bowl of water on top of the lid and let the rice cook till 70% done.
** Now open the lid and add in half of the pudina+coriander leaves mixed and kept ready and also add in the cooked val-gajar- gherkins and mix all well. Once again cover with the lid, place the bowl of water on top and cook on low heat till done. When almost done add in 2 tbslp of ghee on top by dropping droplets evenly all over the surface and then add in a thin layer ½ cup of freshly grated coconut and the remaining pudina coriander leaves on the top surface. Remove from heat and keep it tightly covered aside for 15-20 minutes for the flavors to seep in. Just before serving add in freshly squeezed juice of a small lemon and mix well.
** “Spciy Dalimbi (Val)Tondli Gajar Bhaat/ Spicy Hyacinth Beans (Field Beans) Gherkins Carrot Pulav” is done and ready to be served. This spiced rice tastes best with simple plain curds and does not need any other side dish as it is already spicy enough. Off course you can serve it with raita and I vouch that onion raita / curd salad, tastes the best with this one. Do try that combo and enjoy with your family and friends.
** If Val is available in your vicinity, do try out this pulav, but remember to make it spicy as it tastes best that way. However if you have young children in your homes do consider their spice level tolerance too before preparing the same. This is a lovely spiced bhaat / rice/ pulav that taste fantastic when served fresh and hot. You can serve the same without coconut gratings too and it tastes good, especially if you want to carry it in lunch box. Coconut addition does not keep well in closed containers after a time lapse of 6 hours, so do take that into consideration.
** There are many more “Pulav” dishes post in the blog, which you can give a try on, if you are a lover of rice dishes like me. Sharing a common link here below, do check that out ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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