Easy and healthy Vaalacha Beerda

We the ckps all love our beerdi and one all-time favourite is vaalacha beerda! Here's an easy recipe:

Ingredients (Serves 2 beerda-lovers):
250 gm Kadve (bitter) Vaal (field beans) sprouted and peeled
1 tspn jeera powder
1/2 tspn turmeric powder
1 tspn red chilli powder (tikhat masala which has red chilli powder mixed with coriander powder and a bit of fennel). Add more if you like it spicy.
Dash of asafoetida
2 tspn salt
1 tbspn extra virgin olive oil or filtered groundnut oil
1 medium sized onion, finely chopped
1 cup water
1 tspn grated organic jaggery
2-3 pieces Dried Kokum  (you can see images here), can be substituted by 1 tspn tamarind puree
1 tbspn grated coconut and chopped coriander leaves for garnish


Procedure:
1. Sprout the kadve vaal. Soak the dry vaal overnight. Drain the water in the morning and keep them in a warm moist place for 1-2 days until they sprout well.
2. Peel the sprouted vaal (ask the maid/husband/child/anyone who happens to be in the immediate vicinity for help).
3. Take the peeled vaal in a thick saucepan/cooker, add all the ingredients except for the jaggery,kokum, coconut and corainder leaves.
4. Place a lid on the saucepan/cooker(do not pressure-cook, this will cause the vaal to be over-cooked and the flavour will be lost) and cook the mixture on medium flame for 15 minutes (until the vaal are cooked).
5. Open the lid and add the kokum and jaggery and stir gently. Boil for a minute.
6. Remove from flame and garnish with the grated coconut and coriander leaves.
7. Relish with phulka/brown rice. Bon apetit!