Valachi usaL (DaLimbi)

Field beans veggie

वाल or field beans have thick skin as compared to other beans such as moog(green beans),matki (moth beans) so they take more time to soak as well as to sprout. Wash and soak field beans overnight or for at least 10 hours in double the quantity of water

 

They will soak water and would swell. Drain the water if any. Wrap in a thin cloth or keep in a covered container and place it in a warm place to sprout. It would take 8-10 hours more.

Pour some lukewarm water on the sprouted beans and keep aside for 5 minutes.This will moisturize the beans and peeling off the skin would be easy.

 By using the thumb and the index finger press the bean lightly to take out the bean,which will automatically peel off the cover/skin. Take care to keep the  sprout intact.

Though the preparation looks lengthy and tedious but the actual making of the veggie is easy and the final taste is worth it. So here's how to do it.

Ingredients

2 cups peeled sprouted field beans/वाल
1 cup finely chopped onion
2 tbl sp finely chopped garlic
1 tbl sp finely chopped ginger
1/2 tsp cumin seeds
2 green chilies finely chopped
1/2 tsp turmeric powder
1/2 tsp chili powder
4-5 curry leaves
2 tbl sp chopped coriander leaves
1 tbl sp freshly grated coconut

salt and jaggery(optional) to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida

 Method

• Heat oil in a kadhai. Add mustard seeds. As they splutter, add asafoetida. Then add all the ingredients except salt and jaggery  in given sequence one by one. Do not stir.
• Add 1 cup water in it. Keep the flame medium-high and cover the kadhai with lid. Let it cook on high flame for 3-4 minutes or till the beans become tender (not to soft) Check in between by pressing one with fingers.
• When done lower the flame and add salt and jaggery.
• Serve with chapati/puri.