DALIMBYACHI USAL|VALACHE BIRDE | pavtyachi -amti|Field Beans Curry

 

Vaal usal is a special preparation from the Konkan coast. It's often prepared during weddings. Vaal are also referred to as Dalimbi or Birdya.Its also prepared during ganesh chaturthi. As a child I used to hate this curry.I remember refusing to eat food whenever my mom made birde..
 

The beans are germinated by soaking them for about 12 hours in water and then wrapping them up in a moist cloth till they sprout. The sprouted beans are then shelled and cooked in a spicy  red curry.

Health Benefits: phosphorus, potassium, vitamin K, vitamin A and iron, Thiamine( vitamin B1), low in calories and fat, dietary fibres. The Fava bean has high concentrations of an amino acid known as L-dopa (dopamine), which works as a neurotransmitter in the brain.

 It is mainly made in the costal areas of Maharashtra. That's why it contains lots of coconut and use of Kokum. You can have this usal with chapati, bhakri, or with rice. It is also call Dalimbi Usal in some part of Maharashtra.

INGREDIENTS:

1 1/2 cup field beans (dalimbi/kadwe val/surti val),
1 tbsp shredded dry coconut,
2 tsp cumin seeds,
4 green chilies,
1 onion chopped
1 potato diced
6-7 curry leaves,
1 tbsp jaggery or sugar,
1 tspn tamarind extract
salt to taste,
2-3 cloves garlic
2 tsp mustard seeds,
1 tsp red chilli powder
1 tsp cumin coriander (dhania jeera) powder
1/4 tsp asafoetida,
1 tsp turmeric powder,
1 cup fresh grated coconut,
coriander leaves/cilantro,
1 tbsp oil,

 

METHOD

1. Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout.

2. Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off.

3. Once they are peeled, wash and keep them aside.

4. In a skillet, toast dry coconut and cumin seeds lightly. Grind toasted coconut, cumin seeds and green chillies ,garlic into a fine paste. Chop coriander leaves.

5. Heat oil in a heavy bottomed pan. Add mustard seeds,cumin seeds When they splutter, add asafoetida, turmeric powder,coriander cumin powder,red chilli powder and curry leaves.Add chopped onion  & minced potatoes & fry for few seconds

6. Add beans and fry them for 2-3 minutes. Cover with lid add litte water just enough to immerse the beans& let vaal cook & become tender.when potato is cooked & beans are tender Remove the lid and add 2 cups water. Also add ground paste, salt,tamarind extract and jaggery. Adjust the amount of water depending on the thickness of curry.Let the curry get a boil. Add half of the fresh coconut and simmer for sometime.

7. Remove and garnish with the rest of fresh coconut and coriander leaves.

TIPS

Jaggery or sugar reduces the bitterness of lentils. However, you can increase or decrease the amount according to your taste.