| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 316 | 7.5g | 1.1g | 50g |
| sugars | fibre | protein | salt |
| 3.1g | 8.9g | 15g | 0.8g |
Nestled amidst the cornucopia of my culinary creations is a gem I never cease to admire. This time-honoured treasure is a nutritious dish from South India known as Vazhaipoo Usili (Banana Flower Lentil Crumble). It’s a constellation of flavors echoing the whispers of my West Coast upbringing which prized health and clean eating.
A Taste of Tradition Infused With Health
The Vazhaipoo Usili is a nod to my ceaseless desire to foster healthy eating habits in my family and embrace diverse culinary cultures. As a mother of three adopted children, creating health-conscious meals that also tickle their taste buds is my delight. This recipe utilizes the oft-forgotten banana flower (Vazhaipoo), a powerhouse of health benefits known for its rich anti-oxidants, fibers, and essential minerals. A wonderful pairing, lentils are both hearty and salubrious, teeming with proteins and dietary fiber.
The Symphony of Flavors
This dish is a true symphony of flavors. The deep, nourishing flavors of the lentils play off the unique, slightly bitter taste of the banana flower. Then, you have the vibrant colors and textures provided by fresh coriander and coconut, completed by a quiet heat from the red and green chili peppers.
What makes Vazhaipoo Usili one of my personal favorites is its reminiscent charms of some good old Indian khichdi – a humble dish espousing flavors and health in one bowl. Plus, it’s as versatile as my beloved avocado toasts. You can enjoy this crumble as is, use it as a filling for sandwiches, team it up with rice and a dollop of ghee (clarified butter), or even stir it into your leafy green salad for a protein boost.
The Beautiful Dance of Classic and Contemporary
This recipe is a beautiful confluence of health-conscious West Coast ethos and classic Indian culinary traditions. It encapsulates my love for comfort food that nourishes and my valuation of global culinary diversity that extends boundaries.
In my sunny California kitchen, creating a dish like Vazhaipoo Usili reaffirms my culinary ethos – food that nourishes should also fascinate. I am fond of this recipe as it extends the classic American comfort, inspires me to experiment, and continues to educate about the beautiful dance of classic and contemporary, health, and gastronomy.
What You’ll Need
- 1 large Banana Flower (Vazhaipoo)
- 2 cups of Toor Dal (Split Pigeon Peas)
- 1/2 cup of Chana Dal (Split Chickpeas)
- 6 Dried Red Chilies
- 1 teaspoon of Turmeric Powder
- 1 teaspoon of Asafoetida (Hing)
- 2 teaspoons of Mustard Seeds
- 2 teaspoons of Urad Dal (Black Gram Dal)
- 2 Green Chili Peppers, finely chopped
- 2 tablespoons of Fresh Grated Coconut
- 1/2 cup of Fresh Coriander (Cilantro), finely chopped
- 1 tablespoon of Cooking Oil
- Salt, to taste
- Juice of 1 Lemon
Method
Step One
Begin by soaking both the Toor Dal and Chana Dal in warm water for at least one hour. While they are soaking, prepare the Vazhaipoo (banana flower). Remove the outer purple petals to reveal the small, edible florets inside. Remove the stigma and the outer cover of the florets, discard them, and chop the rest finely. Submerge the chopped florets in a bowl of water with a pinch of salt and turmeric powder to prevent discoloration.
Step Two
After the dals have soaked, drain them and transfer to a mixer. Add dried red chilies, salt to taste, turmeric powder, and asafoetida. Grind everything together into a coarse mixture without adding any water.
Step Three
Steam the ground dal mixture in a steamer (like idli steamer) or pressure cooker (without putting weight) for about 10-12 minutes or until it’s cooked and crumbly. Once done, allow it to cool. Then crumble the cooked dal mixture with your hands or using a blender. Set it aside.
Step Four
Heat oil in a pan, add mustard seeds. When the mustard seeds start to splutter, add urad dal, chopped green chilies, and hing. Now, squeeze out the water from the vazhaipoo and add it to the pan. Sauté the mixture until the vazhaipoo is cooked and all the water has evaporated.
Step Five
Add the crumbled dal mixture, grated coconut and chopped coriander to the pan. Mix everything well and cook for few more minutes. Turn off the heat and squeeze the juice of a lemon over the cooked Vazhaipoo Usili. Mix well.
Step Six
Your Vazhaipoo Usili (Banana Flower Lentil Crumble) is now ready to be served. Enjoy it with hot steamed rice as part of a healthy, satisfying meal.
