A classic Maharashtrian curry made with sprouted field beans (vaal). This wholesome dish has a unique blend of tangy, sweet, and savory flavors from kokum, jaggery, and Goda masala, making it a perfect meal with bhakri or rice.
Prep20 min
Cook25 min
Soak480 min
Ferment1440 min
Servings4
Serving size: 1 cup
151cal
2gprotein
15gcarbs
Ingredients
2 cup Sprouted Vaal (Sprouted from approx. 1 cup dry field beans)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple yet flavorful Goan potato stir-fry. Boiled potatoes are tossed with classic tempering spices, onions, and a hint of tang, making it a perfect and comforting side dish for rice and dal.
About Vaal Bhaji, Steamed Basmati Rice and Batate Talasan
Protein-packed Vaal Bhaji with rice and perfectly spiced potato fry – energy-giving comfort food!
This konkani dish is perfect for dinner. With 609.56 calories and 10.829999999999998g of protein per serving, it's a nutritious choice for your meal plan.
10gfat
Curry Leaves
0.5 tsp Turmeric Powder (divided)
1 tsp Red Chili Powder (or to taste)
1.5 tsp Goda Masala (key for authentic flavor)
1 tsp Coriander Powder
5 piece Kokum
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (or to taste)
2.25 cup Water (divided for soaking, cooking, and gravy)
2 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped)
Instructions
1
Sprout the Vaal (Pre-preparation): This step needs to be done 1-2 days in advance. Wash and soak 1 cup of dry vaal (field beans) in ample water for 8-10 hours or overnight. Drain the water completely. Tie the soaked beans in a damp muslin cloth and place them in a warm, dark place for 24-36 hours, or until sprouts of about 1/2 inch appear. Rinse the beans once every 12 hours to keep them moist.
2
Prepare Kokum and Cook the Vaal: Soak the kokum pieces in 1/4 cup of warm water and set aside. In a pressure cooker, combine the 2 cups of sprouted vaal, 1 cup of water, 1/4 tsp of the turmeric powder, and a pinch of salt. Pressure cook on medium heat for 2-3 whistles (about 10-12 minutes). Let the pressure release naturally. The beans should be cooked through but still hold their shape.
3
Make the Tempering (Tadka): Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until fragrant.
4
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 5-7 minutes until it becomes soft and translucent. Add the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
5
Add Spices: Lower the heat and add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and the Goda masala. Stir continuously for 30-40 seconds to toast the spices without burning them.
6
Simmer the Curry: Add the pressure-cooked vaal along with its cooking liquid to the pan. Pour in the soaked kokum along with its water. Add the grated jaggery, remaining salt, and 1 more cup of water. Stir everything well to combine. Bring the curry to a gentle boil.
7
Finish and Serve: Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together. Stir in the freshly grated coconut. Garnish with chopped coriander leaves. Serve Vaal Bhaji hot with bhakri, chapati, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet or Yukon Gold)
2 tbsp Vegetable Oil (Or coconut oil for a more authentic flavor)
1 medium Onion (Finely chopped)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Optional, for added crunch)
0.25 tsp Asafoetida (Also known as Hing)
10 leaves Curry Leaves (Fresh if possible)
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Tamarind Paste (Diluted in 2 tbsp water)
1 tsp Salt (To taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender but still firm. Be careful not to overcook them into a mush.
Alternatively, you can pressure cook the potatoes for 2-3 whistles.
Drain the hot water and let the potatoes cool down enough to handle. Peel the skins and chop them into 1-inch cubes. Set aside.
2
Prepare the Tempering (Tadka)
Heat the oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds.
Wait for about 30 seconds until the mustard seeds begin to splutter and pop.
Immediately add the cumin seeds, urad dal (if using), and asafoetida. Sauté for another 30-45 seconds until the urad dal turns a light golden brown.
3
Sauté Aromatics and Spices
Add the curry leaves and slit green chilies to the pan. Be careful as they may splutter.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Lower the heat and add the turmeric powder and red chili powder. Stir continuously for 30 seconds until the raw smell of the spices disappears.
4
Combine and Finish
Add the cubed potatoes and salt to the pan. Gently toss everything together, ensuring the potatoes are evenly coated with the spice mixture without breaking them.
Pour in the diluted tamarind paste. Continue to cook for 2-3 minutes, stirring gently, until all the moisture is absorbed and the potatoes are well-flavored.
Turn off the heat and garnish with freshly chopped coriander leaves.
5
Rest and Serve
Let the Batate Talasan rest in the pan for 5-10 minutes to allow the flavors to meld.
Serve warm as a side dish with Goan fish curry, dal, rice, or with chapatis.
