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Valacha Birda Secret Vedpathak’s Recipe
Preparation:
Soak 2 cups of Kadve Vaal (field beans) in water in the morning and in the evening, drain the water and set them aside to sprout. The next day, before peeling the Vaal, soak them again in water for a short time to help remove the skins easily.
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Ingredients:
For the Masala:
1/2 cup coconut chunks
1/2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
3 tsp Malavani masala
1 tsp red chili powder
7-8 garlic cloves
For the Tadka:
1 tsp cumin seeds
1 tsp fennel seeds
A few curry leaves
A pinch of asafoetida
5-6 garlic cloves (crushed in a mortar)
1 small onion, finely chopped
3 tbsp oil
Salt, to taste
Other:
2-3 cups boiled water (adjust for preferred consistency)
3 kokum
Fresh coriander leaves for garnish
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Instructions:
1. Prepare the Masala:
Grind the coconut, cumin seeds, fennel seeds, turmeric, Malavani masala ,red chili powder, and garlic into a smooth paste.
2. Prepare the Tadka:
Heat oil in a pan and add cumin, fennel seeds, curry leaves, crushed garlic, and asafoetida.
Add the chopped onion and sauté until it turns light pink.
3. Cook the Masala:
Add the ground paste to the pan, cover, and cook for about 10 minutes until the oil separates from the masala.
4. Add the Vaal:
Add the peeled Vaal to the masala and mix well to coat evenly.
Pour in 2-3 cups of hot water Cover the pan with a lid and place water on top of the lid to create steam.Cook on medium heat for 15-20 minutes, stirring occasionally.
Add the kokum once the Vaal is nearly cooked.
Check the Vaal for doneness by pressing one bean on a plate. If it presses easily, it’s cooked. Be careful not to overcook.
5. Serve:
When the Vaal is tender, garnish with fresh coriander leaves. For added richness and flavor, drizzle ghee over the Birda before serving.
Serve hot with Indrayani rice for a truly authentic and comforting meal.
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This recipe serves 8-9 people, offering a flavorful and wholesome experience of traditional Valacha Birda. #prasikasrecipes #lunchwithprasika #prasika