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Vaalachi Aamti (Sprouted Field Beans / Fava Beans Curry)

It’s been a little more than 2 years that my family is completely plant based now. A lifestyle that we took up as a challenge has now become our life and now there is no turning back. Collectively as a family we have reaped so many benefits not only health wise but awareness-wise too. We now are 80% Vegans (I say 80% because maybe unintentionally we may be using some products which may not be Vegan).
But when it comes to food, we are more than 100% there. My side of the family still has some difficulty accepting that I don’t eat fish anymore. Being a GSB (Goud Saraswat Brahmin) by birth, fish is a staple in most of the meals. Yet I have realised there is a lot more than fish in the GSB cuisine and its so Vegan and so delicious. Just omit the oil and replace the jaggery with either dates or dried date powder and the dish is just awesome. You can have jaggery in the initial days but dates make an excellent substitute.
Today’s recipe is one such authentic GSB dish. My mom makes this much better but being my first attempt I think I did a pretty good job. This curry can be made with different sprouts and vegetables. I have made it with sprouted vaal (also known as field beans, fava beans or butter beans, refer to the picture) but you can use any other sprouts or even soaked chana dal or plain good old steamed potato. Eat it with chapati, bhakri or rice and its super yum. Adjust the consistency accordingly. (Thick for chapati and thinner for rice).

  • 2 cups vaal, soaked overnight, sprouted and peeled

Ingredients for Tempering

  • 1 tsp mustard seeds
  • 1/4 tsp asafetida
  • 6-7 peeled garlic pods
  • 1 green chili
  • 1/2 tsp dried herbs powder
  • Juice of 1 lemon
  • Sea salt to taste

Ingredients for Masala Paste

  • 1/3 cup dessicated coconut
  • 3 medium sized onion thinly sliced
  • 7-8 cloves garlic peeled and smashed.
  • 3-4 dried red chillies
  • Whole garam masala- 1 tbsp coriander seeds, 1 tsp cumin seeds, 3-4 cloves, 1 inch cinnamon stick, 1 cardamom, few peppercorns
  • 1 inch tamarind ball
  • 2 tsp dried dates powder / 2-3 dates
  • Sea salt to taste
  1. Roast the coconut, sliced onions, garlic and whole garam masala- separately till they are golden brown.
  2. In a blender add the roasted ingredients along with tamarind, dates and salt. Grind into a fine paste with very little water.
  3. Heat a heavy bottom pan, add the mustard seeds and let them pop, add the hing. Stir for 10 secs.
  4. Add the masala paste and a cup of water. Bring it to a boil. Add the sprouts. Cover and cook for 2-3 minutes ( you can separately steam the sprouts too.). Turn the heat off.
  5. Serve with chapati, bhakri or rice

Notes

  1. Sprouts take 2-3 minutes to cook. Don’t overcook you will lose all essential nutrients esp Vitamin C.
  2. You can used fresh/ dried or dessicated coconut.
  3. The masala ingredients need to be roasted on medium heat till just done. Don’t overcook
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