Ingredients:

• 1 pound – val whole | Mustard Seeds – 1 tsp
• Ginger – 2 tsp
• Jeera – 1 tsp
• Garlic – 2 tsp
• Grated Coconut – 1 Cup
• Green chillies – 5 to 6 (depending on How spicy/ hot you want)
• Butter – 4 tsp
• Handful of Coriander leaves
• Onions – 3
• Juice from 1 Lime (or 3 to 5tsp)
• Usli powder – 3 to 4 tsp
• 2 cups – Water
• Oil for seasoning

Method:

1. Soak val whole in water overnight say for 6 to 8 hrs. Dice the onions and the green chillies into medium size.
2. Heat the oil in a kadai add mustard seeds, jeera, ginger garlic paste and diced onions and saute for 3 minutes.
3. Add soaked val whole to the above mixture, usli powder which is prepared ahead and grated coconut.
4. Add lime juice, salt to taste, chopped coriander leaves and butter.
5. Saute for 5-6 minutes. Finally, add two cups of water stir the ingredients for 3 minutes, then cover the lid for 20 minutes.
6. Serve hot with puri/roti/chapatti.
7. Make usli powder:
8. Heat the kadai or pan. Add 4tsp of jeera and 4 tsp of dhania and roast it for 5 minutes.
9. Then grind it to very fine dry powder. Do not add water.

Recipe courtesy of Deepa