Vah! Vaalavani! -Field Beans Curry


Sprouted field beans are the favorite and most celebrated beans in the culinary world of Maharashtra. Be it Dalimbi Aamti, Vaalache Birde or Pavtyachi Usal, they all are varied names that evoke one feeling, ‘Masta Bet’ (Some Plan).

However peeling skin of Vaal sprouts is a big task. You get Daal (pulse) of Vaal too but it is not same. Here is a recipe shared by Mrs. Manasi Dharmadhikari from Virar East where Val skin is not peeled off and still the aamti tastes delicious. Two different key points of this recipe are that there is use of gram flour(Besan), a little, to give thickness to the curry and secondly garlic is added last to the curry, keeping it uncooked, giving the curry a raw garlic flavour.

Soak field beans for 6-7 hours. You can directly use this val or let it sprout a little. Mostly, don’t let it sprout fully.


Vaal                                1 and 1/2 cup (Soaked Quantity)

Onion                              1 Medium

Potato                             1 Medium

Grated fresh Coconut        ¾ Cup

Tamarind Pulp                   ¼ Cup

Gram Flour (Besan)           ¼ Cup

Chilli Powder                     1 Medium Spoon

Turmeric Powder                ½ Spoon

Jeera(Cumin Seeds)            2 pinch

Hing (Asafetida)                  1 pinch

Green chilli                         2 (optional)

Salt to taste

Jaggery to Taste

Corriander leaves, Water


Take a pressure cooker (small for the above quantity). Heat oil, add Jeera, hing, curry leaves(optional). Add chopped onions and sauté. Add green chilli, turmeric powder, chilli powder, garam/mix Masala and stir. Add Val Beans, potato, grated coconut, salt and Tamarind pulp. Add water depending on the thickness of gravy you need. Make a batter of besan and add to the curry. Cover the lid. Turn off the gas after it whistles twice. Open the lid, add jaggery, and mashed garlic to the curry. Do not boil after adding garlic. Sprinkle finely chopped coriander leaves over the curry and serve with hot rice, bhakri/chapati.

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