How to make Valacha Bhirda -
Popular Maharashtrian dish made with sprouted fava beans.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sprouted field beans (vaal), Scraped coconut (कसा हुआ नारियल)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Valacha Bhirda checkout Titori, Valeche Bhirda. You can also find more Main Course Vegetarian recipes like Parval and Pumpkin Subzi Aaluchi Patal Bhaji Laal Saag Curry Chilli Paneer
Valacha Bhirda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Valacha Bhirda Recipe
Sprouted field beans (vaal) peeled 2 cups
Scraped coconut fresh ½ cup
Oil 1½ teaspoons
Mustard seeds ½ teaspoon
Green chillies chopped 2
Asafoetida ½ teaspoon
Turmeric powder ½ teaspoon
Curry leaves 6-7
Onions finely chopped 2 medium
Red chilli powder 1 teaspoon
Garam masala powder ½ teaspoon
Salt to taste
Jaggery (gur) grated 1 tablespoon
Black pepper powder 1 teaspoon
Fresh coriander leaves chopped for garnishing
Method
Step 1
Heat oil in a non-stick pan. Add mustard seed and let them splutter.
Step 2
Add green chillies, asafoetida, turmeric powder and curry leaves and sauté for ½ minute.
Step 3
Add onions and sauté for 1 minute or till they turn translucent.
Step 4
Add fava beans and mix well. Add red chilli powder and mix well. Add garam masala powder and mix well.
Step 5
Add ½ cup water, stir to mix, cover and simmer for 5-10 minutes. Add salt, mix well, cover and cook for 1 minute.
Step 6
Add coconut, jaggery, pepper powder and mix well. Cover and cook for 2 minutes.
Step 7
Garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.