Valache Birde with Jowar Bhakri

Instructions

1. 1

   Sprout the Val Beans (1-2 days)

   • Wash the dry val beans and soak them in ample water for 8-10 hours or overnight.
   • Drain the water completely. Transfer the soaked beans to a muslin cloth, tie it loosely, and place it in a warm, dark place for 24-36 hours, or until sprouts of about 1/2 inch appear. Sprinkle a little water on the cloth every 12 hours to keep it moist.
2. 2

   Prepare the Beans and Vegetables (25 minutes)

   • Once sprouted, peel the outer skin from each bean by gently pressing it between your thumb and forefinger. This step is traditional and yields a creamier texture, but is optional.
   • Finely chop the onions, tomato, and coriander leaves. Keep all other ingredients ready.
3. 3

   Make the Tempering (2 minutes)

   • Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
4. 4

   Sauté the Masala Base (10 minutes)

   • Add the chopped onions and sauté until they turn translucent and light golden, about 6-7 minutes.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Add the chopped tomatoes and cook until they soften and become mushy.
   • Add turmeric powder, red chili powder, and goda masala. Sauté for 1-2 minutes, stirring constantly, until the oil starts to separate from the masala.
5. 5

   Cook the Beans (15 minutes)

   • Add the sprouted and peeled val beans to the cooker. Mix gently to coat them with the masala.
   • Pour in 3 cups of water and add salt. Stir well.
   • Secure the lid of the pressure cooker and cook on medium heat for 2-3 whistles. If using a pot, cover and simmer for 20-25 minutes until the beans are tender.
6. 6

   Finish the Curry (8 minutes)

   • Let the pressure release naturally. Open the cooker and turn the heat to low.
   • Stir in the grated coconut, tamarind paste, and jaggery.
   • Simmer gently for 5-7 minutes, allowing the flavors to meld. Avoid boiling vigorously after adding coconut.
   • Taste and adjust the salt, jaggery, or tamarind as needed to achieve the perfect sweet, sour, and spicy balance.
7. 7

   Garnish and Serve

   • Turn off the heat and garnish generously with fresh coriander leaves.
   • Serve Valache Birde hot with jowar bhakri, chapati, or steamed rice.