INGREDIENTS FOR GREEN MASALA
- ½ cup fresh coconut
- 4–5 garlic cloves
- 1–2 green chillies
- ½ inch ginger
- 1 small cinnamon stick
- 2–3 cloves
- Small bunch of fresh coriander
INSTRUCTIONS
- Grind all the above ingredients together into a smooth paste.
OTHER INGREDIENTS
- 1 cup vaal (field beans), soaked, sprouted and de-skinned
- 1 onion, chopped
- 1 tomato, chopped (reserve half for later)
- 1–2 tbsp chilli powder
- ½ tbsp Shilpa’s Masala Mill Special Garam Masala
- ½ tsp turmeric powder
- ¼ tsp hing (asafoetida)
- 1 tsp cumin seeds
- Salt to taste
- Oil
- Fresh coriander for garnish
Note: You may substitute the garam masala and chilli powder with Shilpa’s Masala Mill Everyday Masala.
INSTRUCTIONS
- Heat oil in a kadhai.
- Add cumin seeds and chopped onion. Fry for a few minutes.
- Add a little chopped tomato, chilli powder, turmeric powder and fresh coriander leaves.
- Fry for 2–3 minutes.
- Add the sprouted vaal and mix well.
- Add the prepared green masala, garam masala and salt.
- Add hot water.
- Cover and simmer for 10–15 minutes, or until the vaal becomes tender.
- Add the reserved tomato halves and a squeeze of lemon juice.
- Switch off the flame.
- Garnish with fresh coriander leaves.
- Your healthy and delicious Vaalache Birde is ready.
Serve hot with rice. It also pairs wonderfully with salad and Flower Chi Bhaji.
SPICE LEVEL: 🌶
