Vaala Che Birdhe: 30-Min Recipe

Vaala Che Birdhe is a popular Maharashtrian legume dish that uses the special field bean or vaal. Recipe courtesy: Prajakta C Raje

Ingredients

• 1 cup field beans or kadwe vaal
• 1 tsp jeera or cumin seeds
• 1 tsp rai or mustard seeds

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• Dash hing or asafetida
• 1 tsp haldi or turmeric powder
• 1 medium-sized onion, chopped

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• 1-2 tsp chilly powder
• 1 tbsp ginger-garlic paste
• 8-10 curry leaves
• Water

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• 1 tbsp jaggery
• 1 tbsp coriander-cumin powder
• ¼ cup freshly-grated coconut
• Salt to taste, about 2 tsp

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• ½ cup fresh coconut milk
• ½ cup fresh green dhania or coriander leaves or cilantro, chopped
• 2 pieces kokum or 1 tsp of tamarind paste
• 1 tbsp oil

Method

• Wash and soak the field beans for 2 days.
• On the 3rd day, drain the water and tie the beans securely in a muslin cloth.
  Once they sprout, soak again in lukewarm water.
  The skin of the beans will begin to loosen.

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• Peel the sprouted beans.
  Marinate with ginger-garlic paste and ½ tbsp of the coriander-cumin powder.
  Keep aside until ready to cook.

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• Heat the oil in a deep-bottomed saucepan over medium heat.
  Add the mustard seeds, cumin seeds, curry leaves, asafoetida.
  Let them splutter for a few moments.

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• Add the chopped onion and sauté until translucent.
• Add in the turmeric, red chilly powder and stir.

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• Add in the marinated field beans.
  Stir gently without breaking the sprouts and add in enough water to cover the beans and cover.
  Cook until beans are tender.

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• Add the salt, jaggery, imli/kokum.
  Sprinkle in the remaining coriander-cumin powder.
  Let it simmer for a couple of minutes.

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• Pour in the coconut milk and bring to a rapid boil (don’t overcook).
  Take off heat.
• Garnish with fresh coriander & grated coconut and serve hot with steamed rice, roti, bhakris.