Vaalachi Usal, a traditional Maharashtrian-style dish, is a healthy and delicious meal that toddlers will love. Rich in antioxidants, protein and healthy fats, it’s the perfect recipe for busy mums in Australia looking for an easy and nutritious dish for their little ones. It’s quick to make, uses simple ingredients and is bursting with flavour. Try this delicious and healthy recipe for your child today and see the difference it makes!
General Information
- Servings: 4
- Keywords: Vaalachi Usal, Indian, Lentil Curry
- Calories: 350
- Protein: 15g
- Carbs: 25g
- Fats: 20g
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Ingredients
- 250g Split Pigeon Peas
- 1 teaspoon Cumin Seeds
- 2 tablespoons Chopped Onions
- 1 teaspoon Turmeric Powder
- 2 cloves Garlic
- 1 teaspoon Ginger, Grated
- 2 tablespoons Peanut Free Oil
- 2 tablespoons Coriander
- 1/4 teaspoon Chili Powder
- 1/8 teaspoon Asafoetida
- 2 French Beans, Chopped
- 1/2 teaspoon Mustard Seeds
Directions
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Begin by washing the split pigeon peas and allow to fully drain of water.
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Place a skillet over medium heat and add the oil, cumin seeds, and onions. Saute until the onions turn light brown.
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Now add the turmeric powder, garlic, and ginger. Saute for around 30 seconds.
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Add the split pigeon peas and sauté for another few minutes.
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Once the peas are cooked, add the coriander, chili powder, asafoetida, french beans and mustard seeds.
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Reduce the heat to low and let the curry simmer for around 20 minutes.
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After 20 minutes, turn the heat off and sprinkle coriander leaves over the Vaalachi Usal.
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Serve it hot with a side of chappati or rice - and there you have delicious Vaalachi Usal, without the use of peanuts!
Recommended Sides
- Rice
- Chappati
- Papad
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