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Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts

Jul-12-2016
Madhuli Ajay
60 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts RECIPE

Dalimbyacha (Vaalacha) Bhaat is a quintessential rice preparation from coastal Maharashtra made using field bean (Vaal) sprouts. Making the sprouts needs some preparation. The beans are soaked in water, sprouted and then its peel needs to be removed before you can use them. This slightly laborious process of removing the peel was in fact looked at as a family bonding time in our house. Now-a-days the sprouts are easily available at the local vendors selling sprouts/pulses in the sabji market. The beans have a distinct bitter sweet taste and this no onion/garlic rice preparation is part of many festivities. You can either use the Maharashtrian Goda masala or the instant masala mix (given in the recipe) to flavor the rice.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Maharashtra
  • Main Dish

Ingredients Serving: 4

  1. 1 ½ cups Vaal/Dalimbe sprouts
  2. 1 cup rice
  3. ½ teaspoon hing (asafoetida)
  4. Salt to taste
  5. 1/2 tablespoon oil
  6. 1 tablespoon ghee
  7. 2 teaspoons mustard seeds
  8. 1 teaspoon turmeric powder
  9. ¼ cup freshly grated coconut
  10. 2-3 pieces dried kokum skin (Amsul)
  11. Fresh coriander leaves for garnish
  12. ½ teaspoon sugar (optional)
  13. To be ground to a coarse powder:
  14. 6-7 cloves
  15. 7-8 black peppercorns
  16. 1 inch cinnamon stick
  17. 2 tablespoon grated dried coconut
  18. 2-3 dries red chillies
  19. 1 tablespoon coriander seeds
  20. 1 tablespoon cumin seeds

Instructions

  1. Wash and soak the rice in water for 30 minutes.
  2. In a small pan dry roast (separately) the ingredients under ‘To be ground together’. Cool and coarsely grind them together in a blender.
  3. In a heavy bottom pan/wok or pressure pan heat the oil and ghee.
  4. Add the mustard seeds and once they splutter, add the sprouts
  5. Add hing and turmeric powder.
  6. Stir and add about 2- 2 ½ tablespoons of the ground spice mix.(or goda masala)
  7. Drain and add rice. Mix and sauté for a minute.
  8. Add the coconut (reserve 1-2 teaspoons for garnish) and mix.
  9. Add 2- 21/2 cups of water (water quantity may change depending on the quality of rice)
  10. Add salt, sugar (if using) kokum skin, stir and cook covered till the rice is done.
  11. Serve hot garnished with coriander leaves and coconut

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