Vaalcha Birda (Sprouted Field Beans Curry)

This recipe was contributed by Ms. Neha Birwadkar


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

For Masala Paste

  • 1/3 cup desiccated coconut
  • 3 medium sized onions, sliced thin
  • 15-20 cloves garlic, peeled and crushed
  • 2 dried red chilies
  • ½ tsp turmeric
  • 1 tsp garam masala
  • sea salt to taste

For Tempering

  • 1 tsp cumin seeds


Dry roast the sliced onions and coconut. Transfer to a grinder, add garlic and red chilies. Grind to a paste and keep aside.

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

Serve with Indian breads

Serves 6