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Vaalcha Birda (Sprouted Field Beans Curry)

Photo by Parita Modi

This recipe was contributed by Ms. Neha Birwadkar


  • 2 cups field beans (vaal), soaked and sprouted for 3 days
  • 2 large onions, chopped
  • 3-4 large tomatoes, chopped
  • 2-3 potatoes, chopped (optional)

For Masala Paste

  • ⅓ cup desiccated coconut
  • 3 medium-sized onions, thinly sliced
  • 15-20 cloves garlic, peeled and crushed
  • 2 dried red chillies
  • ½ tsp turmeric powder (haldi)
  • 1 tsp garam masala
  • Unrefined salt to taste

For Tempering

  • 1 tsp cumin seeds (jeera)


For the masala paste, dry roast the sliced onions and coconut. Transfer to a grinder and add garlic and red chillies. Grind to a paste and keep aside.

In a pan, roast the cumin seeds. Add the chopped onions and sauté until the onions turn brown. Add tomatoes and cook until soft. Add the ground paste, turmeric powder, garam masala and salt. Continue cooking for 5-7 minutes. Add the field beans and potatoes (if using). Cook until the vegetables are soft and the flavours are well blended.

Serve with Indian breads.

Serves 6


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