CKP Style Valache Birde (Birdhe) | Sprouted Field Beans Curry

This is the recipe for the traditional CKP style Valache Birde or Field Beans Curry that is legendary in Maharashtra.

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The Chandraseniya Kayastha Prabhu (CKP) community in Maharashtra is very famous for its delicious food. Sadly for me, a lot of CKP food features is non-vegetarian, featuring seafood or meat. Among its famous vegetarian dishes is Valache Birdhe. My friend and colleague Deepali used to carry it for lunch and so I could enjoy it without having to make it. Sadly, now that we are all in the WFH-mode, if I crave this delicious dish, I have to make it, as I did last week.

Val or Field Beans are of many types: Surti Val, Kadve Val, Gode Val, Rangoon Val, and more. Each variety has its own specific characteristics and flavour profile. Valache Birde are traditionally made with sprouted Kadve Vaal. I used Surti Val to make this dish this time, because I had loads of this variety of beans at home.

As with many Indian dishes, this is a vegan recipe. You can also make it gluten-free by omitting the asafoetida.

Some Pointers to Make Delicious CKP-Style Valache Birde

• This recipe uses Kokum (Amsul) for the tangy flavour. If you do not have Kokum at home, use tamarind pulp as a substitute.
• Traditionally Valache Bhirde does not have any tempering and so I have not used any; though I have seen some versions use mustard tempering.
• Do not fry the onions. You also just required to toss them in warm oil before adding the masalas and the sprouted vaal. The onion, val, oil, and masalas are mixed together and then cooked.
• While I have shown how to sprout val in this post, in Maharashtra, we also get freshly sprouted val easily in vegetable markets. So if you feel like making this Valache Bhirde on a whim, you can simply buy sprouted val.

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Other Recipes Contributed by or Inspired by Deepali

• Pearl Barley and Mushroom Risotto
• Zirke: A Spicy, Garlicky Peanut and Sesame Gravy from Nashik
• Gochujang Gaji-jjim | Korean Spicy Stuffed Steamed Eggplant

Other Recipes with Val or Field Beans

As of now I have only one other recipe that uses val and that is this Gujarati Vaal Rice | Vaal ni Dal no Pulav: Recipe by Ami Mody Bhana that is served with Gujarati Suva Kadhi | Shepuchi Kadhi | Dill Kadhi.

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How to Make the Perfect CKP-Style Kadwe Valache Birde (Birdhe)

1. Sprouting the Val
   1. Wash 1/2 cup val well under running water and then soak it in 1.5 cups water for 8 to 10 hours. In winter, you may want to start with lukewarm water.
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   2. After 8 hours, drain the water from the val and bundle them in a damp cotton cloth.
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   3. Set aside for 8 to 10 hours to sprout. Ensure that the cloth bundle remains moist.
   4. After the val have sprouted, peel the val and discard the skin. I got 1.25 cups of sprouted, peeled val.
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2. Making the Vatan
   1. Grind 2 tbsp of onion, 1 tsp of cumin powder, and 3 large cloves of garlic to a smooth paste with some water.
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3. Making the Coconut Paste
   1. Grind 1/4 cup grated coconut with 4 tbsp water to a smooth paste.
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4. Making Valache Bhirde
   1. In a heavy-bottomed vessel, over low flame, just warm 1 tbsp oil.
   2. Add 1/3 cup onion and mix well.
   3. Next, add 2 slit green chillies and mix well.
      
      
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   5. Now, add 1/4 tsp of asafoetida, 1/4 tsp turmeric and 1 tsp chilli powder, and mix well.
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   6. Add 1.25 cups sprouted vaal, and the onion-cumin powder-garlic paste (vatan), and mix well.
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   7. Add 1.25 cups water and cook covered over medium heat for 5 to 7 minutes, till the water starts bubbling and the vaal just cooks a bit. Field beans do not need too much cooking.  
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   8. When the vaal have cooked a bit, add 3 or 4 dried kokum pieces, ground coconut paste, 1/2 tsp jaggery, and salt to taste.
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   9. Add a bit of water, if needed.
   10. Cook covered to 3 to 4 minutes.
   11. Turn off the heat and add 2 tbsp chopped coriander. Mix well.
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   12. Let the Valache Birdhe rest for 10 minutes.
5. Serve Valache Birde with phulkas or chapatis. 

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Recipe for CKP-Style Valache Birdhe | Kadwe Valache Birde

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CKP-Style Kadwe Valache Birde (Birdhe) | Field Beans Curry

Aruna

The CKP community in Maharashtra is known for its delicious cuisine and one of its famous vegetarian dishes is Valache Birde or Field Beans Curry. Made with a specific type of field beans called Kadwe Vaal, this curry is very easy to make especially if you have sprouted vaal on hand.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Accompaniment, Accompaniments, Side Dish

Cuisine CKP Cuisine, Indian, Maharashtrian, Vegan, Vegetarian

Servings 4 People

Calories 148 kcal

Equipment

• Heavy Bottomed Vessel
• Spatula
• Grinder

Ingredients

  

1x2x3x

• 1.25 cups Sprouted Val, Field Beans (See Notes on how to spout Val)
• 1/2 cup Finely Chopped Onions
• 2 Slit Green Chillies
• 2 tbsp Finely Chopped Fresh Coriander

For the Ground Masala (Vatan)

• 2 tbsp Onion
• 3 Large Garlic Cloves
• 1 tsp Roasted Cumin Powder

For Coconut Paste

• 1/4 Cup Grated Coconut
• 4 tbsp Water

Other Ingredients Needed

• 1/2 tsp Turmeric
• 1 tsp Red Chilli Powder
• 1/2 tsp Jaggery
• 3 to 4 Dried Kokum Pieces
• 1 tbsp Oil
• Salt to Taste

Instructions

 

Making the Onion-Garlic-Cumin Paste (Vatan)

• Grind 2 tbsp of onion, 1 tsp of cumin powder, and 3 large cloves of garlic to a smooth paste with some water.

Making the Coconut Paste

• Grind 1/4 cup grated coconut with 4 tbsp water to a smooth paste.

Making Kadwe Valache Birde

• In a heavy-bottomed vessel, over low flame, just warm 1 tbsp oil.
• Add 1/3 cup onion and mix well.
• Next, add 2 slit green chillies and mix well.
• Now, add 1/4 tsp turmeric and 1 tsp chilli powder, and mix well.
• Add 1.25 cups sprouted vaal, and the onion-cumin powder-garlic paste (vatan), and mix well.
• Add 1.25 cups water and cook covered over medium heat for 5 to 7 minutes, till the water starts bubbling and the vaal just cooks a bit. Field beans do not need too much cooking.
• When the vaal have cooked a bit, add 3 or 4 dried kokum pieces, ground coconut paste, 1/2 tsp jaggery, and salt to taste.
• Add a bit of water, if needed.
• Cook covered to 3 to 4 minutes.
• Turn off the heat and add 2 tbsp freshly chopped coriander. Mix well.
• Let the Valache Birdhe rest for 10 minutes.
• Serve Valache Birde with phulkas or chapatis.

Notes

Sprouting the Val

• Wash 1/2 cup val well under running water and then soak it in 1.5 cups water for 8 to 10 hours. In winter, you may want to start with lukewarm water.
• After 8 hours, drain the water from the val and bundle them in a damp cotton cloth.
• Set aside for 8 to 10 hours to sprout. Ensure that the cloth bundle remains moist.
• After the val have sprouted, peel the val and discard the skin. I got 1.25 cups of sprouted, peeled val.

Nutrition

Calories: 148 kcalCarbohydrates: 20 gProtein: 6 gFat: 6 gSaturated Fat: 2 gTrans Fat: 1 gSodium: 235 mgPotassium: 409 mgFiber: 6 gSugar: 5 gVitamin A: 165 IUVitamin C: 6 mgCalcium: 36 mgIron: 3 mg

Keyword CKP Style Valache Birde, CKP Style Valache Birdhe, Field Beans Curry, Valache Birde, Valache Birdhe, Valachi Usal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!