Maharashtra

Valache birde

Name: Valache birde
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 4 servings
Cuisine: Marathi
Ingredients: 1 cup soaked, sprouted and peeled val beans (lablab beans); 1 medium chopped onion; 1/2 cup fresh grated coconut; 5 cloves garlic; 1/2 inch ginger; 2 1/2 tsp goda masala; 1 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 tsp jaggery; 2 petals kokum; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; a pinch asafoetida; 8 to 10 curry leaves; a handful coriander leaves (cilantro); Salt, to taste; 1 2/3 cups water

Sprouted and peeled field beans in a coconut gravy. Labour of love, plate of joy.

40 minTime

14 gProtein each

mediumSpice

12hPlan ahead. Soak for 12 hours first; the 40 minutes come after.

The peeling ritual2 chapters · 1 min read

Make it your way

Grandma's wayThe Pune festive version.

The original

317kcalsame

14 gproteinsame

12 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Val beans (lablab beans)1 cup, soaked, sprouted and peeled

Onion1 medium, chopped

Fresh grated coconut½ cup

Garlic5 cloves

Ginger1.5 cm

Goda masala2½ tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Jaggery2 tsp

Kokum2 petals

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

5 steps

1Soak the val overnight, drain and tie in a damp cloth for a day until sprouts appear. Soak in warm water and slip off the skins.
2Grind coconut, garlic and ginger to a coarse paste.
3Heat oil, crackle mustard, add asafoetida, curry leaves and onion. Cook until soft, then add the paste, goda masala, chilli and turmeric.
4Add the peeled beans, salt and water. Cover and cook gently 15 minutes, stirring rarely.
5Add jaggery and kokum, simmer 3 minutes and finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Valache birde

Sprouted and peeled field beans in a coconut gravy. Labour of love, plate of joy.

40 minTime

14 gProtein each

mediumSpice

12hPlan ahead. Soak for 12 hours first; the 40 minutes come after.

The peeling ritual2 chapters · 1 min read

Make it your way

Grandma's wayThe Pune festive version.

The original

317kcalsame

14 gproteinsame

12 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Val beans (lablab beans)1 cup, soaked, sprouted and peeled

Onion1 medium, chopped

Fresh grated coconut½ cup

Garlic5 cloves

Ginger1.5 cm

Goda masala2½ tsp

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Jaggery2 tsp

Kokum2 petals

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Coriander leaves (cilantro)a handful

Saltto taste

Water1⅔ cups

Method

5 steps

1Soak the val overnight, drain and tie in a damp cloth for a day until sprouts appear. Soak in warm water and slip off the skins.
2Grind coconut, garlic and ginger to a coarse paste.
3Heat oil, crackle mustard, add asafoetida, curry leaves and onion. Cook until soft, then add the paste, goda masala, chilli and turmeric.
4Add the peeled beans, salt and water. Cover and cook gently 15 minutes, stirring rarely.
5Add jaggery and kokum, simmer 3 minutes and finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Valache birde

Make it your way

Ingredients

Method

Valache birde

Make it your way

Ingredients

Method

Make it a meal