A quick and tasty recipe, best served alongside roti or chapati. Field beans or Kadve Vaal as they are called in Konkani, are very rich in protein once sprouted. They have a crunchy bite to them and leave behind a slight bitter after taste. Vaalachi Bhaji is a very popular dish in Maharashtrian and Goan cuisines.
Cooking time: 20 mins
2 tbsp oil
2 cups sprouted field beans (Kadve Vaal) (about 1 cup pre-soaked field beans)
1 tsp mustard seeds (mohri)
1 cup onion, finely chopped
2 tbsp jaggery, grated
½ tsp turmeric powder (haldi)
½ tsp Malvani masala
½ tsp Garam masala
¼ cup coconut, freshly grated
1½ tsp salt, or adjust as per taste
1. Soak beans overnight or at least for 12 hrs in water. Drain off water, tie them in a cotton cloth and keep aside until the beans have sprouted. Once the beans have sprouted, soak them in water for 10 mins. Then peel them and keep aside.
2. Grind coconut with a little warm water and keep aside.
3. Heat oil in a pan on medium heat. Add mustard seeds and let it sizzle. Add beans to the pan, mix well and let it cook for 5 mins.
4. Add finely chopped onions, jaggery and salt to the pan and mix well. Cover it with a deep flat lid and pour ½ cup water over the lid. Cook for 10 mins or until the beans are completely steam cooked on medium-low heat.
5. After the beans are completely cooked, add turmeric powder, Malvani masala and Garam masala to the pan. Mix well, stir and cook further for 6 mins on medium-low heat.
6. Add the ground coconut and ½ cup water to the pan. Mix well and cook for 2 mins.
Serve hot with roti or chapati.
spoonful O’ tips
1. After sprouting, soaking beans in water makes it easier to peel them.
2. Make sure that the beans are completely cooked before adding turmeric powder to them. If added when they are still undercooked it will stop them from cooking further and the beans will remain uncooked.
3. Add more water to the pan if the beans start sticking to the pan while cooking.