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A classic Maharashtrian curry made with sprouted field beans (val). This comforting dish has a unique blend of spicy, tangy, and slightly sweet flavors from Goda masala, kokum, and jaggery.
For 4 servings
Wash the dry val beans and soak them in ample water for 8-10 hours. Drain the water, tie the beans in a muslin cloth, and keep in a warm, dark place for 24-36 hours to sprout. Optionally, peel the skin off the sprouted beans. In a pressure cooker, add the sprouted val, 1 cup of water, and 1/4 tsp of turmeric powder. Cook for 2-3 whistles until tender but still holding their shape. Set aside.
Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until golden brown. Add the ginger-garlic paste and slit green chilies, and cook for 1 minute until the raw smell is gone. Lower the heat, add the remaining turmeric powder, red chili powder, and Goda masala, and stir for 30 seconds, ensuring the spices don't burn.
Add the pressure-cooked val along with its cooking water to the pan. Stir in the kokum petals, grated jaggery, and salt. Add another cup of water, or as needed, to reach your desired gravy consistency. Bring the curry to a boil, then reduce the heat and simmer for 8-10 minutes to let the flavors meld.
Stir in the freshly grated coconut and chopped coriander leaves. Mix gently and cook for one more minute. Serve the Valachi Bhaji hot with chapati, bhakri, or steamed rice.
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A classic Maharashtrian curry made with sprouted field beans (val). This comforting dish has a unique blend of spicy, tangy, and slightly sweet flavors from Goda masala, kokum, and jaggery.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 120.87 calories per serving with 1.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Skip the onion and ginger-garlic paste. Use a pinch more asafoetida and add 1 small chopped tomato after the tempering for a gravy base.
Use canned or frozen sprouted field beans to skip the long soaking and sprouting process. Adjust cooking time accordingly.
Add 1/2 cup of cubed paneer or tofu in the last 5 minutes of simmering to boost the protein content.
Add one diced potato along with the beans in the pressure cooker. This makes the dish heartier and stretches the servings.