Ingredients:
Sweet Vaal 1 Cup
Scraped Coconut 3 Tbsps
Green Chiles 1
Turmeric Powder a big Pinch
Salt to Taste
Scraped Coconut 3 Tbsps
Green Chiles 1
Turmeric Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stem, wash and slice the green chile.
Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.
Soak vaal in enough water overnight.
Refresh the soaked vaal with water and press each bean between thumb and index finger to peel off the skin.
Pressure cook the vaal in enough water for 2 – 3 whistles.
Strain the cooked vaal and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, cooked vaal, turmeric powder and salt.
Stir fry for a minute and remove from heat.
Stir in the scraped coconut and adjust the seasonings if necessary.
Serve sweet vaal talimpu as a snack or with steamed rice and dollop of ghee.
When mustard seeds start spluttering, add green chiles, cooked vaal, turmeric powder and salt.
Stir fry for a minute and remove from heat.
Stir in the scraped coconut and adjust the seasonings if necessary.
Serve sweet vaal talimpu as a snack or with steamed rice and dollop of ghee.
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