0.5 kg skinned vaal dal
2 tablespoons garlic paste
2 tablespoons ginger paste
3 tomatoes, chopped
1 teaspoon each: ground cumin, nutmeg, garam masala
1 teaspoon turmeric powder
3 tablespoons coconut powder
1/2 bunch fresh coriander, or 1 tablespoons dried
Salt to taste
To sprout vaal dal: Soak vaal dal (sold as Surti Vaal in Indian markets) in plenty
of warm water overnight (8-12 hours). The dal will swell up. Drain and place in
a colander, covered with damp cheesecloth. In 36-48 hours, the vaal will sprout.
Peel the sprouts by placing them in warm water; the peel should pop right off.
Discard any beans that are discolored.
Chop the onions and mix with the garlic, ginger, and spices. Fry this mixture in
a little oil until the mixture is golden brown. Add the tomato and coriander and
continue to fry until the tomato is well-blended with the rest of the mixture.
Add two cups of water along with the birda, and cook on a slow fire for about an
hour till the birda is tender. The final cooked dish should be birda in thick gravy.
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