Valche Virdi Recipe

2-1/2 cup sprouted and skinned Val beans 
2 cup grated Coconut (Nariyal) 
4 tblsp grated Jaggery (Gud) 
4 Green chilli (Hari mirch) slit lengthwise but stem end intact 
1 tsp Black Mustard seeds (Rai/Sarson) 
1 tsp Cumin Seed (Jeera) 
A pinch of Asafoetida (Hing) 
Few Curry Leaves (Kari Patta) 
To taste Salt (Namak) 
2 tblsp chopped finely Coriander Leaves (Dhania Patta) 
3 tblsp Oil 

How to make valche virdi:

  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add half of the cumin seeds.
  • Add asafoetida, curry leaves and green chilies, saute for a minute.
  • Add the val, a little water. jaggery and salt.
  • Cook over low heat until the val is soft but not mushy.
  • Grind the coconut and the remaining cumin seeds to a fine paste.
  • Stir the paste into the curry and simmer for a minute.
  • Serve hot, garnished with coriander leaves.