Valache Birde popularly known as Dalimbi Usal is a wholesome, flavourful curry from the state of Maharashtra.
This is a staple Maharashtrian curry made with Kadve Vaal also called as field beans.
This is a vegan, protein-rich, and healthy sprout recipe.
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About Valache Birde (Dalimbi Usal)
Valache Birde is a traditional Maharashtrian recipe made with sprouted kadve vaal (dalimbi).
You will find in many Maharashtrian homes, that the recipe is passed down from generation to generation keeping the authentic flavours alive.
Kadve vaal is known for its distinctive aroma and flavour. These vaal (beans) are a powerhouse of nutrients.
These make an excellent protein source for vegans and vegetarians. They are rich in vitamins, minerals, potassium, magnesium and iron.
Kadve vaal (field beans) are also a rich source of fiber which promotes digestive health.
To make these kadve vaal, it is best to sprout them. Sprouting not only helps increase the nutritional value but also makes the beans easier to digest and avoids bloating.
I have shared a video of How to sprout and peel kadve vaal. Check here if interested.
Being naturally vegan, this valache birde (dalimbi usal) makes an excellent choice for those with a plant-based diet.
This valache birde is one such comfort food that is often enjoyed during monsoons.
A piping hot bowl of this valache birde along with some fresh roti or bhakri on a rainy day is a go-to dish at our home.
The simplicity of this curry using basic ingredients will leave anyone asking for more.
Apart from making this spicy valache bride, we also make valache bride without onions. Do check it out if interested.
Also, another famous dish made with this kadve vaal is valachi khichadi also called dalimbi bhaat.
We often make this one-pot dish that is served with cucumber raita or chaas. Check out the recipes of Valachi Khichadi (Dalimbi Bhaat) if interested.
To make this valache birde (dalimbi usal), basic ingredients like coconut, coriander leaves, green chillies, and garlic are ground to make a masala paste.
A tempering of mustard seeds, hing and onions enhances the taste and texture of this curry.
Basic spices like red chilli powder and goda masala ( a popular Maharashtrian spice) are used.
Jaggery is also used to balance the flavour.
Valache birde (dalimbi usal) is much more than just a simple curry. It’s a celebration of traditions and culture.
Whether you are a Maharashtrian or not, this valache birde will definitely offer you a warm and comforting experience.
Recipe Video
Ingredients
Kadve Val / Field Beans – To make this valache bride (dalimbi usal), we need 250 grams of sprouted and peeled val / field beans.
In many cities, you will find peeled & sprouted vaal in vegetable markets. These beans are also available on amazon.in & amazon.com
Onion – Adding onion enhances the taste and texture of this valache bride. You can skip it if you do not like it.
Fresh Coconut – We will need 3 tablespoons of freshly scraped coconut here. You may use dry coconut too but the taste would differ.
Coriander leaves (Cilantro) – Coriander leaves give lots of flavour to this dish. I have used a handful of coriander leaves.
Herbs & Spices – We will need Green chilies, garlic, red chilli powder and goda masala powder (or garam masala) to enhance the taste of this nutritious curry.
Apart from spices, we will also need mustard seeds and hing (asafoetida).
Seasoning – To balance the slight bitterness of this kadve vaal, we will add a teaspoon of jaggery and salt to taste.
Oil – We will use 2 tablespoons of oil.
Variations
Instead of using coconut-based gravy, this valache bride can be made with onion-tomato-based gravy. Which makes it diabetic-friendly.
Storage Options
This vaal usal stays good for 4-5 days in the refrigerator. Store it in an air-tight container and reheat it before serving.
Serving Suggestion
This vaal usal is best served with chapati, bhakri, phulka or even poori. This also makes a perfect side dish with meals.
Related Recipes
Valache Birde (Dalimbi Usal) without onions
Valachi Khichadi (Dalimbi Bhaat Recipe)
How to Sprout Vaal (Field Beans)
More (Usal) Sprout Recipes
Kala Vatana Usal (Black Peas Curry), Green Moong Dal Curry, Harbara Usal (Brown Chickpeas), Matki Usal (Moth Beans Curry), Sabut Masoor Usal (Brown Lentil Curry), Chawli Usal (Black Eyed Beans Curry)
How to make Valache Birde (dalimbi Usal)
Note:
Purchase link – Field Beans (Fava Beans / Broad Beans)
How to sprout and peel kadve vaal (dalimbi)
This curry can also be made using green moong dal or matki (dew beans) instead of kadve vaal (field beans). The taste would however differ.
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Recipe Card
Valache Birde | Dalimbi Usal Recipe
Ingredients
- 250 grams Sprouted and Skinless Kadve Val (Field Beans)
- 1 Onion, finely chopped
- 3 tablespoons Freshly Scraped Coconut
- 3 tablespoons Coriander Leaves
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (asafoetida)
- 1 Green Chilles
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Goda Masala (OR Garam Masala)
- 1 teaspoon Jaggery (Gul) or 1tsp Sugar
- Salt to taste
Instructions
For Coconut & Coriander Masala (Hirva Vaatan)
- In a blender, add freshly scrapped coconut followed by coriander leaves (cilantro), and peeled garlic cloves. Without water blend it to a fine paste.
- Our coconut & coriander masala is ready.
To Make The Curry
- In a saucepan heat 2 teaspoons of oil. Add mustard seeds and allow them to crackle. Add hing (asafoetida), and finely chopped green chillies.
- Add finely chopped onions and saute for 3 minutes.
- Add coconut paste. Saute for 2 mintues on medium flame.
- Add 1/4th cup of water and let masala cook on low flame for 5 mintues.
- Add red chilli powder and goda masala. (You can also use garam masala instead of goda masala)
- Add 1/4th cup of water to prevent spices from burning.
- Cook this coconut mixture till oil seperates fromm the masala.
- Add sprouted vaal (dalimbi). Gently mix.
- Add 3 cups of water for the gravy.
- Add salt to taste and jaggery.
- Cover and cook the vaal till they soften. Keep on stirring occasionally.
- Lastly, garnish with coriander leaves.
- Valache Birde (Dalimbi Usal) is ready to serve.
- Serve hot with bhakri or chapati.
