Ladi Pav with Valachi Bhaji

Ingredients

• 1 pcs onion (medium, finely chopped)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 pcs curry leaves
• 1 tbsp ginger-garlic paste
• 2 pcs green chili (slit)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1.5 tsp goda masala (adjust to taste)
• 1.25 tsp salt
• 2 cup water (for cooking)
• 2 tbsp fresh coconut (grated, for garnish)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Wash the dry val beans and soak them in ample water for 8-10 hours. Drain the water, tie the beans in a muslin cloth, and keep in a warm, dark place for 24-36 hours to sprout. Optionally, peel the skin off the sprouted beans. In a pressure cooker, add the sprouted val, 1 cup of water, and 1/4 tsp of turmeric powder. Cook for 2-3 whistles until tender but still holding their shape. Set aside.

2. 2

   Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Add the finely chopped onion and sauté for 5-7 minutes until golden brown. Add the ginger-garlic paste and slit green chilies, and cook for 1 minute until the raw smell is gone. Lower the heat, add the remaining turmeric powder, red chili powder, and Goda masala, and stir for 30 seconds, ensuring the spices don't burn.

4. 4

   Add the pressure-cooked val along with its cooking water to the pan. Stir in the kokum petals, grated jaggery, and salt. Add another cup of water, or as needed, to reach your desired gravy consistency. Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to let the flavors meld.

5. 5

   Stir in the freshly grated coconut and chopped coriander leaves. Mix gently and cook for one more minute. Serve the Valachi Bhaji hot with chapati, bhakri, or steamed rice.