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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.
For 4 servings
Prepare the Coconut-Onion Paste (Vaatan)
Create the Curry Base
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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.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 336.17 calories per serving with 12.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Birde
Garnish and Serve
If fresh coconut is unavailable, you can use 1/3 cup of dry desiccated coconut (khobra). Roast it carefully as it browns much faster than fresh coconut.
Add 1 medium potato (cubed) or a few pieces of drumstick along with the vaal beans for extra texture and flavor. You may need to adjust the water and cooking time slightly.
For a Jain or Sattvic version, skip the onions and ginger-garlic paste. The flavor will be different but still delicious, relying more on the coconut and spices.
For a richer, creamier gravy, add 1 tablespoon of poppy seeds (khus khus) or 5-6 cashews while grinding the coconut-onion paste.
Sprouted vaal beans are an excellent source of protein, which is essential for muscle repair, growth, and overall body function. It's a great protein option for vegetarians and vegans.
The beans and coconut provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish is a good source of minerals like iron, magnesium, and potassium from the beans and jaggery, which are vital for blood health, nerve function, and maintaining blood pressure.
The complex carbohydrates from the beans provide a steady release of energy, making this a fulfilling and energizing meal that prevents energy slumps.
Vaalache Birde is an authentic Maharashtrian curry made from sprouted vaal (field beans or fava beans). It features a unique flavor profile that is spicy, tangy, and slightly sweet, derived from a coconut-based gravy seasoned with a special spice blend called Goda Masala.
Yes, it is quite healthy. The sprouted vaal beans are an excellent source of plant-based protein, dietary fiber, and essential minerals. The dish is wholesome and provides sustained energy. However, it contains coconut and oil, so portion control is advisable for those monitoring fat intake.
One serving of Vaalache Birde (approximately 1 cup or 370g) contains around 350-400 calories. The exact count can vary based on the amount of oil and coconut used.
While you can substitute with garam masala, it will not have the authentic taste of Vaalache Birde. Goda Masala has a unique, mildly sweet, and aromatic flavor from ingredients like star anise, dagad phool (stone flower), and cinnamon, which is central to Maharashtrian cuisine.
Vaal beans have a naturally slightly bitter taste, which some people enjoy. Peeling the skin after sprouting can help reduce this bitterness. Also, ensuring they are cooked properly with the right balance of jaggery (sweetness) and kokum (sourness) helps mask and complement the bitterness.
Yes, you can use canned fava beans as a shortcut. Drain and rinse them well before use. Since they are already cooked, add them in the last 5-7 minutes of cooking, just long enough to absorb the flavors of the gravy.