Sneha's Recipe: Kadave Vaal

This is a delicious and finger licking bhaji /sabzi , you will love it. Have this with steamed rice or Hand Breads (Apas), this is a fantastic combo.

This is called butter beans, field beans, or sometimes lima beans in English.

Ingredients

2 Cups Heaped Sprouted & Peeled Vaal/Pavate
To Grind To Fine Paste
½ Cup Freshly Grated Coconut
2 Green Chillies - this is not a spicy variety
6 Cloves Garlic
1" Piece Ginger
2 Tablespoons Coriander Leaves
1 Small Tomato
Other Ingredients
1 Tablespoon Heaped Oil
A Sprig Curry Leaves
1 Large Onion - finely chopped
½ Teaspoon Turmeric powder
1 Teaspoon Agri Masala powder - see notes
¼ Teaspoon Red Chilly Powder
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
Salt to taste
2 Tablespoons Tamarind juice
For The Tadka
2 Tablespoons Oil
1 Teaspoon Mustard seeds
1 Teaspoon Cumin seeds
¼ Teaspoon Asafoetida
1 Sprig Curry Leaves
Method
To Sprout

Soak the dried vaal overnight, next morning, drain all the water, wash in fresh water and tie them in a thin muslin cloth or nylon cloth and keep it aside for 2 days. Thrice a day just soak the cloth in water and again drain. After two days you will see them like this ( see pic above).
Then place them in a large bowl with sufficient water and let it sit for an hour or two.

Now peel the skin , they are ready to use. If you want to store these in the refrigerator after cleaning see notes.
To Make The Sabzi

Heat a tablespoon oil in a pressure pan, add onion curry leaves, fry till onion is translucent and just start to change color. Drain the water of the vaal. Add the vaal and fry lightly on high flame, cover with the pressure cooker lid and cook on high flame for one whistle. Let the cooker cool, open, add the ground paste and all the dry spices and salt, add a cup of water and mix well. Cover with the lid and cook on high flame for 2 -3 whisltes. Let the cooker cool down completely. Open and taste for salt, add the tamarind juice and mix well. Cover and cook again on medium flame and let it simmer for 2- 3 minutes . The vaal is cooked yet whole, this should not be mushy. Add water if necessary to adjust the gravy consistency if you are eating with rice, we had it with hand breads so I left and thick consistency gravy.
For the Tadka

Heat 2 tablespoons oil in a tadka pan, add the mustard and cumin seeds, when the splutter add asafoetida. Pour this over the sabzi.
Garnish with coriander leaves and enjoy.

My Notes

If you have excess vaal soaked and sprouted without cleaning then drain all the water and let is sit in the colander till they are dry. Then place them in zip lock bag and store refrigerate it for two to three days.
Once you peel of the skin then soak them in fresh water in the refrigerator for two or more days just keep changing the water every day. If your keep the cleaned ones in zip lock bag without water they they will turn black.
Agri masala is very spicy this is the homemade, If you do not have Agri Masala then use more red chilly powder and increase the quantity of garam masala.
Check the recipes made with Sprouted Vaal
Kadvya Vaalachi Usal
Kadve Vaal Chilly Fry

Lables: Sunday Funday, Sprouts, Kadave Vaal, Indian, Usal

Sprouts"

Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
Egg Foo Young from A Day in the Life on the Farm
Sprouted Moong Salad from Mayuri's Jikoni
Sprouted Oat Blender Waffles from A Messy Kitchen
Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
Vegetarian Ramen Bowls from Amy’s Cooking Adventures

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.

Ingredients
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

Method

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.