Valachi bhaji

Val / vaal / lima beans is the protein next best to soyabean. However because of the slightly bitter taste people avoid it.  Though we use vaal (in fresh form) it in my mums house but it has limited usage. The dried form I was introduced to by my MIL.  The process for sprouting and removing the skin before it can be used takes anywhere from 24 to 36 hours hence also the reluctance to use this sprout often. 

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein.

This recipe is particularly easy way of consuming val. 

Ingredients

 

Val sprouted - 2 cups*
Batata - 1 big ( cut in big cubes)
Onion - 1 big ( finely chopped)
Jeera - 1 tsp
Hing - 1/2 tsp
Kadipatta - 6/7 pieces
Kothmir - 1 small bunch
Coconut grated - 2 tbsp
Haldi - 1 tsp
Ghati masala - 1 tsp

 

Method

 

1. In a pan add oil, then jeera and hing. Let the jeera become brown. Then add kadipatta

 

2. Add onion , fry till translucent.

 

3. Add val and batata. Fry for two minutes.  Then add water, salt , masala and cook till val and batata are very well cooked.

 

4. Lastly add kothmir and coconut.

 

5. Serve hot with chapati or dal/ rice.

 

Notes

* To got val ready first soak the val in water for 8/9 hours.  Drain and keep to sprout.
Then add water again and keep for 3/4 hours. The skin will start to peel off.
Take out the skin and keep ready for use.