Kadvya Vaalachi Usal

Vaal is a very commonly used legume in Maharashtra, it is brown in color with a white line running through one edge. It is seen in various varieties and one version is called the ‘kadave vaal’ where ‘kadave’ means bitter. I do not know why it’s called kadave because this vaal is sweet in taste.

We had this Vaalachi Usal with Jowar roti. The sprouted vaal can be peeled by placing them in warm water.

2 Cups Sprouted Kadave Vaal
2 Medium sized Onions - finely chopped
2 Green chilies - finely chopped
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Teaspoon Red chilli powder
1/2 Teaspoon Goda Masala
3-4  Kokam slices
3 Tablespoon Oil
1/2 Teaspoon Mustard seeds
A sprig Curry leaves
1 Tablespoon Coriander - finely chopped

1 Teaspoon Jaggery
Salt to taste


To sprout the vaal soak the beans for 4 hours in place the bean in a cotton cloth and keep it in a dark place to spourt.  After a day the bean will sprout.  Place these beans in warm water for  an hour and the skin will loosen .  Peel the skins and keep the vaal aside (see pic). 

In a pan heat oil, add the mustard seeds, when the crackle add the asafoetida, curry leaves, onions, green chillies and turmeric.  Saute the onions till light brown.  Then add the vaal, chilly powder, goda masala and kokum, lightly stir, add a cup of water and cook the vaal till done.  This will take about 8 - 10 minutes to cook.  When cooked add the salt and jaggery, cook again for a minute or two till the jaggery melts.  Garnish with coriander leaves and serve it with Jowar Roti.
Labels:  Lentils, Main course, Vegetarian, Kadave Vaal, Maharastrian Cuisine, Maharashtra, Sprouts
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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