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Photo of Bircyachi Usal by Nitali Tadkalkar at BetterButter

Bircyachi Usal

Nitali Tadkalkar
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Bircyachi Usal RECIPE

If I am asked to name two things that I love in Maharashtrian cuisine is the one I grew up eating, the first favourite will hands down be Birdyachi Usal followed by Kothimbir Wadi (a coriander leaves and chickpea flour crunchy snack). Birdyachi Usal; also called Waalache Birde or Waalachi Amti, depending on what region of Maharashtra you are in; has the Waal papdi beans as the central ingredient with a coconut and spice based curry. Now, every family has its own version of this curry; and I am sharing my family recipe here.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. Dried Kadwe Waal (Field) Beans 1 cup
  2. 1 red onion finely chopped
  3. 3-4 small cloves of garlic
  4. 3/4 cup freshly grated coconut
  5. 2 coursely chopped green chillies
  6. ½ tbsp coriander seeds
  7. 1 tsp cumin seeds
  8. Pulp from 4-5 pods of tamarind or 4-5 pieces of kokum
  9. 1/2 tbsp jaggery chopped
  10. Red chilly powder to taste
  11. 1/4 tsp Mustard seeds
  12. asafoetida a pinch
  13. turmeric a pinch
  14. 1 tbsp oil
  15. salt to taste


  1. Soak the kadwe waal overnight in water. The next morning, drain off the water and tie up the waal beans in a clean kitchen cloth and keep aside until the beans have sprouted. You can do this in a sprout maker too. (This takes 1-2 days.)
  2. Once the beans have sprouted, transfer them to some warm water and soak for 5-10 minutes. Drain and keep them on a plate.
  3. Hold a bean between your thumb and index finger and apply pressure such that the seed coat comes off. Repeat for all the beans. Throw away any beans which may have black spots in the seed.
  4. Add salt, turmeric and just enough water to cover the beans; cook the beans in a Pressure cooker. (Place in a pressure cooker, let it hold full pressure at high heat, then reduce the flame to low and allow to cook for 10-12 minutes)
  5. Place the grated coconut, coriander seeds, cumin seeds, garlic and green chillies in a grinder jar and blend to make a smooth paste.
  6. Heat the oil in a kadhai/wok. Add the mustard seeds and allow them to crackle. Then add the asafoetida.
  7. Add finely chopped onions and fry them till they are golden brown. Add the coconut spice paste and fry until oil starts leaving the sides of the pan.
  8. Add the cooked waal beans, salt, jaggery, red chilly powder and tamarind/kokum pulp. Add water to your desired consistency, boil for 5 minutes.
  9. Garnish with chopped coriander leaves and serves with steaming hot rice or chapattis.

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Andrea Srivastava
Andrea Srivastava   Jun-22-2016

Lovely dish! I guess we can make this same recipe with soya beans as well?

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