A classic Maharashtrian stir-fry featuring tender flat beans cooked with coconut and a unique blend of spices. It’s a comforting, everyday dish that's both savory and slightly sweet, perfect with chapati or dal rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
224cal
7gprotein
24gcarbs
12g
Ingredients
500 g Val Papdi (Trimmed and chopped into 1-inch pieces)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing
1 pcs Onion (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
2 tsp Goda Masala (Authentic Maharashtrian spice blend)
A light, comforting lentil soup from the Konkan coast, seasoned with a simple tempering of mustard seeds and curry leaves. This soupy dal is a staple in GSB cuisine and pairs perfectly with steamed rice.
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.
About Valpapdichi Bhaji, Konkani Dal Toy and Steamed Basmati Rice
Homestyle Valpapdichi Bhaji with protein-packed Dal Toy and fluffy rice. Comfort food, energy-giving!
This goan dish is perfect for lunch. With 714.6199999999999 calories and 22.68g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated or powdered)
1 tsp Tamarind Paste
1 tsp Salt (To taste)
0.25 cup Water (For cooking)
3 tbsp Fresh Coconut (Grated)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Beans: Wash the val papdi thoroughly. Snap off the top and bottom ends, pulling down the sides to remove the tough strings. Chop the beans into 1-inch pieces and set aside.
2
Temper the Spices: Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the cumin seeds and hing, and sauté for about 30 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes until it becomes soft and translucent.
4
Cook the Beans: Add the chopped val papdi to the pan. Stir in the turmeric powder, red chili powder, goda masala, and salt. Mix well to ensure the beans are evenly coated with the spices.
5
Simmer until Tender: Pour in 1/4 cup of water, stir, and bring to a simmer. Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally. The beans should be tender but still retain a slight crunch. If the pan gets too dry, you can sprinkle a little more water.
6
Add Finishing Flavors: Once the beans are cooked, add the grated jaggery and tamarind paste. Stir gently and cook for another 2 minutes, allowing the sweet and tangy flavors to meld into the dish.
7
Garnish and Serve: Turn off the heat. Stir in the freshly grated coconut and chopped coriander leaves. Mix well and let it rest for a minute. Serve Valpapdichi Bhaji hot with chapatis, bhakri, or as a side with dal and rice.
4
Serving size: 1 cup
228cal
10gprotein
31gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
4 cup Water (3 cups for cooking, 1 for adjusting consistency)
0.5 tsp Turmeric Powder
3 pcs Green Chilies (slit lengthwise)
1 inch Ginger (finely grated)
1 tsp Salt (or to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
10 pcs Curry Leaves (fresh)
0.25 tsp Hing
2 pcs Dried Red Chilies (broken into halves)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Combine the rinsed and soaked toor dal, 3 cups of water, turmeric powder, slit green chilies, and grated ginger in a pressure cooker.
Secure the lid and cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This ensures the dal is cooked through perfectly.
2
Prepare the Dal Base
Once the pressure has subsided, open the cooker. Use a whisk or a ladle to gently mash the dal until it's smooth.
Add the remaining 1 cup of water (or more, if needed) to achieve a thin, soupy consistency. Dal Toy is traditionally very light and watery.
Place the cooker back on the stove, add salt, and bring the dal to a gentle boil. Simmer for 2-3 minutes to allow the flavors to meld, then turn off the heat.
3
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
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.
Add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the cooked dal. Mix well.
Stir in the freshly squeezed lemon juice and garnish with finely chopped coriander leaves.
Serve hot with steamed rice for an authentic Konkani meal.
