Vaal Bhaji

1. 1
   prep

   Soak and peel the field beans overnight.

   Wash the vaal and soak them in enough water for 8 hours or overnight. Drain, then peel the outer skin off each bean by pinching gently. Rinse once more and set aside.

2. 2
   pressure cook · ~15 min

   Pressure cook the beans until just tender.

   Transfer peeled beans to a pressure cooker. Add 0.5 cup water and a pinch of salt. Cook on medium heat for 2 whistles, then let the pressure release naturally. The beans should be soft but hold their shape.

   TIPIf the beans are very fresh, 1 whistle is enough. Overcooking makes them mushy.
3. 3
   temper · ~2 min

   Prepare the tempering in a kadai.

   1.Heat 2 tsp oil in a kadai over medium heat until shimmering.

   2.Add mustard seeds and let them splutter completely (30 seconds).

   3.Add cumin seeds and fry until aromatic (15 seconds).

   4.Add asafoetida, curry leaves, and slit green chilies. Sauté for 30 seconds.
4. 4
   saute · ~11 min

   Cook the beans with spices.

   1.Add turmeric powder and red chili powder to the tempering. Stir quickly for 10 seconds.

   2.Add the cooked beans along with any remaining water in the cooker.

   3.Add the remaining salt and mix gently.

   4.Simmer on low heat for 10-12 minutes, stirring occasionally, until the mixture thickens slightly.

   TIPMash a few beans with the back of the spoon to create a slightly creamier texture.
5. 5
   garnish · ~1 min

   Finish with fresh coconut, garlic, and coriander.

   Turn off the heat. Sprinkle the grated fresh coconut and chopped raw garlic over the bhaji. Mix gently once. Garnish with chopped coriander leaves.

   TIPAdding the garlic raw at the end gives a sharp, aromatic bite that cuts through the creaminess of the beans.
6. 6
   serve

   Serve hot with jowar bhakri or steamed rice.

   Transfer to a serving bowl. Vaal bhaji tastes best after resting for 5 minutes, allowing the garlic and coconut flavors to meld.

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