Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts | How to make Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts

By Madhuli Ajay  |  12th Jul 2016  |  
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  • Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts, How to make Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts
Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sproutsby Madhuli Ajay
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

78

0





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.

Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts is an authentic dish which is perfect to serve on all occasions. The Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts is delicious and has an amazing aroma. Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts by Madhuli Ajay will help you to prepare the perfect Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts in your kitchen at home. Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts needs 60 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts. This makes it easy to learn how to make the delicious Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts. In case you have any questions on how to make the Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Madhuli Ajay. Dalimbyacha (Vaalacha) Bhaat- Spiced Rice with Field beans sprouts will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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

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

  • 1 ½ cups Vaal/Dalimbe sprouts
  • 1 cup rice
  • ½ teaspoon hing (asafoetida)
  • Salt to taste
  • 1/2 tablespoon oil
  • 1 tablespoon ghee
  • 2 teaspoons mustard seeds
  • 1 teaspoon turmeric powder
  • ¼ cup freshly grated coconut
  • 2-3 pieces dried kokum skin (Amsul)
  • Fresh coriander leaves for garnish
  • ½ teaspoon sugar (optional)
  • To be ground to a coarse powder:
  • 6-7 cloves
  • 7-8 black peppercorns
  • 1 inch cinnamon stick
  • 2 tablespoon grated dried coconut
  • 2-3 dries red chillies
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds

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

  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

My Tip:

To make the bean sprouts, soak the beans for 7-8 hours in water.Drain and tie them in a kitchen towel and keep them in a warm place. After a day or two (depending on the weather) the beans will sprout. Remove the peel and use the sprouts as required

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