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Valache Birde | Dalimbi Usal | Vaal Sabzi | Field Beans Curry (Lima Beans)

Valache Birda is a simple flavourful coconut-based curry.  Vaal in English is called Field Beans, Lima Beans or Hyacinth Beans. This is a super simple recipe to make if you have sprouts at hand. This is a vegan, protein-rich and delicious curry recipe that pairs best with flatbreads like chapati & paratha.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups Sprouted and Skinless Kadve Val (Field Beans)
  • 1 cup Freshly Scraped Coconut
  • 1/2 cup Coriander Leaves
  • 5-6 Garlic Cloves
  • 3 Green Chilles
  • 1 teaspoon Mustard Seeds
  • 1/4th teaspoon Hing (asafoetida)
  • 1/2 teaspoon Turmeric Powder
  • Jaggery (Gul) or 1tsp Sugar
  • Salt to taste
  • Water, for cooking

Method
 

For Coconut & Coriander Masala (Hirva Vaatan)
  1. In a blender, add freshly scrapped coconut followed by coriander leaves (cilantro), roughly cut green chillies, and peeled garlic cloves. Without water blend it to a fine paste.
  2. Our coconut & coriander masala is ready.
To Make The Curry
  1. In a thick bottom saucepan heat 2 teaspoons of oil. Add mustard seeds and allow them to crackle. Add hing (asafoetida), and turmeric powder followed by coconut masala.
  2. Sauté this masala on a medium flame for 2 minutes.
  3. Now add the sprouted skinless vaal / field beans and mix all the ingredients well.
  4. Add 2 cups of water to this masala along with salt, jaggery (or sugar).
  5. Cover and cook the beans / vaal on a medium flame for 10-15 minutes.
  6. Add water as per your requirement for the gravy. Keep on stirring occasionally.
  7. Cook till the beans / vaal gets nicely cooked.
  8. Valache Bhirde / Vaalachi Usal / Dalimbi Usal / Sprouted Field Beans Curry is ready.
  9. This sprout curry goes best with flatbreads and steamed rice.
  10. In flatbreads, it goes very well with chapati, roti or millet roti (bhakri) also its tastes good with bread.

Notes

Instead of field beans / kadve vaal you may use any kind of sprout available but the taste will differ. I sometimes use green mung beans.
You may store the coconut masala in the refrigerator for about 4 days and use it when needed.

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