How to make Valeche Bhirda -

A traditional Maharashtrian dish – mainly cooked during special occasions.

Sanjeev Kapoor

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 Valeche Bhirda checkout Titori, Valacha Bhirda. You can also find more Main Course Vegetarian recipes like Molake huruli(horsegram)curry Baby Potatoes in Curry Leaf Curry-Cook Smart Vendakkai Mor Thalippu Tofu Chilli Garlic

Valeche Bhirda

Valeche 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 : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Valeche Bhirda Recipe

  • Sprouted field beans (vaal) 2 cups

  • Scraped coconut fresh ¾ cup

  • Onions roughly chopped 2 medium

  • Cumin seeds 2 teaspoons

  • Garlic cloves 2-3

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida ½ teaspoon

  • Jaggery (gur) grated 1 teaspoon

  • kokum pieces 4-5

  • Salt to taste

  • Fresh coriander leaves finely chopped for garnishing


Step 1

Grind together coconut, 1 onion, 1 teaspoon cumin seeds, garlic and sufficient water to a smooth paste.

Step 2

Put field beans in a bowl, add ground paste, remaining onions, coriander power, red chilli powder, and turmeric powder and mix well.

Step 3

Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add remaining cumin seeds and asafoetida. Reduce heat and add field bean mixture and mix well.

Step 4

Add 4 cups water. Cover and cook on medium heat for 10-15 minutes.

Step 5

Add jaggery, kokum and salt and mix well. Cover and cook for 2-3 minutes.

Step 6

Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

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 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.