Valache Birde

Sprouted Val

made with

SUNDAY SPECIAL MASALA

Ingredients

• Sprouted & peeled Val beans (Birde) -around 2 cups (from 1 cup of dried Val beans)
• Dry coconut scraped or grated - ½ cup
• Onion chopped - 1 medium for the paste and 1 small for tempering
• Garlic 5 to 6 cloves
• Cumin seeds- ½ tsp
• Turmeric powder - ½ tsp
• Mustard seeds - ½ tsp
• Asafoetida (Hing) - ½ tsp
• Sunday Special Masala 4 to 5 tsp (or as
• per your taste buds if you like it spicy)
• Kokam petals 3 or Tamarind pulp - 1 tsp
• Salt as per taste
• Oil 4 to 5 tbsp
• Fresh coriander 2 tbsp (for garnishing
  

Directions

• Saute onion, dry coconut, cumin seeds, garlic in little oil. Fry it until the mix turns golden brown. Let it cool down and grind this mixture into a fine paste
• Wash the Val beans and drain
• Heat oil in a Kadai or pan, add mustard seeds for tempering. When mustard seeds
• are popping, add onion. Saute till pinkish.
• Add Hing, turmeric powder and our Sunday Special Masala. Saute for a few seconds.
• Add val beans and saute for a while and add water. Mix well and cover the kadai with a plate with some water in the plate. Cook for 5 minutes on low heat.
• Add the coconut paste and salt. Add some water (adjust consistency of curry as per personal choice)
• Mix well but gently, you want to keep the sprouts intact. Cook for 20-25 mins on low heat or till the beans become tender (not too soft as you would want to retain the shape of the beans). Stir occasionally with soft hands.
• Check in between by pressing one with fingers.
• Add Kokam petals or tamarind pulp and water if needed. Cook for 5 mins on low heat.
• Garnish with coriander. Serve hot with chapatti or Bhakari or rice

TIPS

• Val kernels are very delicate so handle and mix with soft hands or else they will break
• Do not overcook as the val kernels need to stay whole or the dish will not taste the same
• You may also add potato to the curry