A classic Maharashtrian curry made with sprouted field beans in a tangy, spicy, and slightly sweet coconut-based gravy. This authentic dish, flavored with Goda masala, is a true taste of home.
Prep25 min
Cook30 min
Soak480 min
Ferment2880 min
Servings4
Serving size: 1 cup
336cal
13gprotein
41gcarbs
Ingredients
3 cup Sprouted Vaal Beans (Sprouted from about 1.5 cups of dry field beans)
A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
Protein-packed Vaalache Birde & fiber-rich Bhakri. Gut-friendly Solkadhi makes it soul-satisfying!
This maharashtrian dish is perfect for dinner. With 732.8 calories and 22.13g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tbsp Goda Masala (Key for authentic flavor)
1 tbsp Jaggery (grated or powdered)
5 whole Kokum Petals (dried)
1.5 tsp Salt (or to taste)
2.5 cup Water (use hot water for best results)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Coconut-Onion Paste (Vaatan)
Heat 1 tbsp of oil in a pan over medium heat.
Add the sliced onion and sauté for 7-8 minutes until it turns a deep golden brown.
Add the grated coconut and roast for another 3-4 minutes, stirring constantly, until fragrant and light brown. Be careful not to burn it.
Turn off the heat and let the mixture cool down completely.
Transfer the cooled mixture to a grinder jar. Add 2-3 tablespoons of water and grind to a very smooth paste. Set aside.
2
Create the Curry Base
Heat the remaining 2 tbsp of oil in a pressure cooker or a heavy-bottomed pot over medium heat.
Add the mustard seeds. Once they begin to splutter, add the cumin seeds and hing. Sauté for 30 seconds.
Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes, mashing with your spoon, until it turns soft and pulpy.
3
Cook the Birde
Add the prepared coconut-onion paste (vaatan) to the pot. Sauté for 3-4 minutes until the paste darkens slightly and you see oil separating at the edges.
Stir in the turmeric powder, red chili powder, and Goda Masala. Mix well and cook for 1 minute until the spices are aromatic.
Gently add the sprouted vaal beans and mix to coat them evenly with the masala.
Pour in 2.5 cups of hot water, and add salt, jaggery, and kokum petals. Stir everything together and bring to a rolling boil.
If using a pressure cooker: Secure the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
If using a pot: Cover with a lid, reduce the heat to low, and simmer for 20-25 minutes, or until the beans are tender but still hold their shape.
4
Garnish and Serve
Once cooked, open the lid. Gently stir the curry. The gravy should be moderately thick.
Taste and adjust the seasoning. Add more salt, jaggery, or kokum if needed to balance the flavors.
Garnish generously with freshly chopped coriander leaves.
Serve hot with Bhakri (jowar or bajra roti), chapati, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
