BM#3 Day 7: Dalimbay Bhaat ~ Val Rice

This is the last day of blogging marathon # 3. As always, it was fun running the marathon. My theme for this marathon was entries for on going events and I conclude the marathon visiting Maharashtra. Today’s recipe dalimbay bhaat or val rice, is a preparation from marathi cuisine. Val is dried broad beans or chikkudu in telugu. I sometimes use frozen val to make val rice. My val rice is similar to green chana rice or the vegetable bagara and today’s recipe is a little different.   Since I wanted to send an entry to PJ’s Taste of Maharashtra, I followed Nupur’s recipe.  She used sprouted val to prepare this rice. Val is soaked overnight and sprouted for two days. My sprouts were just beginning to sprout. They would have sprouted fully had I sprouted them for another day. I followed Nupur’s recipe adjusting the spices a to my palate.

Source: Nupur
Total Time: 1 hour
Preparation: 30 minutes (skinning the sprouted beans is time consuming)
Cooking Time: 30 minutes
Serves: 1-2

Measuring cup used is the cup that comes with the rice cooker.

Ingredients:

• 1 ¼ cup sprouted Val
• 1 cup Rice soaked for 30 minutes
• 2 tbsp. Oil
• ½ tsp. Mustard Seeds
• ½ tsp. Cumin
• 1 small Onion sliced
• 4-6 Curry Leaves
• Turmeric
• ¾ tsp. Chili Powder
• ¾ tsp. Garam Masala/Amti Masala (I used Garam Masala)
• 1 tsp. Coriander Powder
• ½ tsp. Cumin Powder
• 1 tsp. Salt (adjust to taste)
• 2 tbsp. Cilantro chopped for garnish  (I did not have any and did not use it)
• 2 tbsp. frozen grated Coconut for garnish

Preparation:

1. Soak val overnight and sprout them the next day. By third day you will see some sprouts popping out of the beans.  Yesterday I did not see any sprouts and was thinking of using frozen val if the beans don’t sprout out by today.  By this morning some of the beans began to sprout.
2. Wash and soak rice for 30 minutes.
3. While rice soaks, take the sprouted beans in warm water and peel of the skin. Rubbing the beans between your fingers will peel of the skin.
4. In a pan heat oil and add the mustard and jeera seeds.
5. When the seeds splutter, add onion and curry leaves. Sauté them until onions are light brown in color.
6. Add turmeric, chili powder, garam masala, coriander powder, cumin powder, salt and roast the spices well.
7. Then add sprouted beans, rice and fry them for few minutes until spices coat the rice and the beans.
8. Add 3 cups of water and bring it to boil. Once the water boils, reduce the heat and cook until the beans and rice are cooked.
9. Garnish with cilantro and coconut.
10. Serve hot with your favorite curry or some raita.

Suggestions:

• I used 3 cups of water and the rice was over cooked and became a little mushy.  Next time I would reduce the water and also in step 7, I will first fry the beans and cook it for few minutes on low heat and then add the rice. This way, both the beans and rice will be well cooked and the  rice will still maintain a nice shape and texture.

This is my another entry to Celebrating Blogger & Blogging event and MLLA # 33 hosted by Ammalu’s Kitchen, started by Susan.
This day that year: This day I posted Tomato Rasam in 2009.