Overnight soak the vaal or field beans in water, next day, drain the water and keep aside.
Heat oil in a pan and when it gets hot, add mustard seeds, cumin seeds, curry leaves, sliced onions and salt.
Add hing, crushed green chillies, garlic, turmeric powder, red chilli powder and Malvani masala powder.
Add vaal or field beans (soaked overnight in water) and mix thoroughly.
Cover the pan with a lid and cook for around 15 minutes on a slow flame or until the vaal is tender and soft.
Once the vaal is tender, add finely grated coconut and mix well.
Sprinkle coriander leaves on the top and switch off the flame.
Cooking with images
Beans Rassa , Beans rasdar, Beans saaru
Valachi usal is a simple yet delicious curry prepared with “Vaal”, pulses or commonly known as the Broad Bean/Fava Bean/Field Bean cooked in spicy Malvanistyle masala gravy. This is a very popular Malvanidish cooked by most vegetarians in the state of Maharashtra. Usal is a spicy curry generally made with sprouted beans which include matki, green moong, red chavli, vatana, black eye peas, whole green or white peas etc.
These beans are soaked in water overnight sprouted before they are cooked and then added to spicy and delectable thick gravy. It’s an amazing dish, very simple to cook and a very wholesome food which can be delicious and addictive. Usal is a typical Maharashtrian standard style of bhaaji. Vaal is dried beans and called by various names such as Field beans, Lima beans or Butter beans. When cooked, it is starchy and has a buttery texture.
Vaalhas very delicate flavours and complements a variety of dishes. The dried beans are available in various shapes and sizes. They are generally oval shaped, creamish in colour. It is a very versatile ingredient and popularly used in Maharashtrian, Gujarati and Parsi cuisines. Some of the appetizing and yummy dishes made with Vaal or field beans are Vaal Ni Dal No Pulav, Vala chi Birda, Padval Dalimbi baaji, Dalimbi Bhaat, Doodhi Valachi baaji and many more. Vaal is widely used in East Indian cooking. The vaal on cooking, acquires a strong, nutty aroma and the taste becomes creamy and smooth.
Traditionally vaal is sprouted and cooked which enhances the flavour and makes the skin soft as the outer skin is usually thick and chewy. Sprouted beans/ Vaal are an incredible and nourishing addition to soupsand salads. Vaal is low in calories and fat. It has a rich source of dietary fibres, phosphorous, potassium, vitamin K, vitaminA, vitaminB1 and Iron.
It also has high concentrations of an amino acid known as L-dopa (dopamine), which works as a neurotransmitter in the brain. Malvani Masala is a popular spice mix powder from the Malvani cuisine that is added in most of their vegetarian and non-vegetarian delicacies. Malvani masala owes its origin from the Malvan Region in Maharashtrian.
These masalasare widely used for the proportion of the non-veg dishes and also for coconut based dishes. This spice mix is aromatic and imparts an alluring colour and luscious taste to the dish. Malvani masala is generally made with an amazing list of wonderful spices which includes the Chillies, Coriander seeds, Cassia, Black Pepper, Cloves, Cinnamon, Turmeric, Black Cardamom, Stone-flower, Mace, Nagkeshar, Triphala, Star Anise,Aniseeds, Mustard seeds, Fenugreek seeds, and Salt. Fresh Coconut and peanuts are the other two vital ingredients from the Maharashtrian cuisine that are extensively used in cooking and as an embellishment.
Tamarindor Kokum and Jaggery are also used in most vegetablesor lentils that help in acquiring a sweet and sour flavour while the Malvani masala or Goda masala (special mixture of spices) is added to make the food spicy. All vegetarianand non-vegetarian dishes or curries of Maharashtracuisine are eaten with boiled rice, bhakris or soft rotis either made of rice or whole wheat flour. For preparing the Valachi Usal, firstly overnight soak the vaal or field beans in water. Next day, drain the water and keep aside. Heat oil in a pan and when it gets hot, add mustard seeds, cumin seeds, curry leaves, sliced onions and salt.
Add ing, crushed greenchillies, garlic, turmeric, red chilli powder and Malvani masala powder. Add vaal or field beans (soaked overnight in water) and mix thoroughly. Cover the pan with a lid and cook for around 15 minutes on slow flame or until the vaal is tender and soft. Once the vaal is tender, add finely grated coconut and mix well. Sprinkle coriander leaves on the top and switch off the flame. Serve hot with roti, chapatti or bhakri.
Tip: Generally the dried beans are germinated by soaking them for about 12 hours in water and then wrapping them up in a moist muslin cloth till they sprout. The sprouted beansare then shelled and cooked in a spicy curry. Do try this recipe and enjoy its flavours and nutritional benefits. Click on the below link to view the making of this wonderful and delicious recipe:
Valachi Usal is also known as Dalimbi Usal in some parts of Maharashtra. Val beans have exceptional nutritional values. They are highly recommended as they are rich in nutrients like proteins and fibre that help aid in digestion and prevent from dreadful diseases like diabetes and heart diseases. To sum this up, sprouted beans is stomach filling and a healthy and nutritious dish that can be added to your diet in every day meal.