Authentic Kadu Val Usal Recipe – Traditional Maharashtrian Bean Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kadu Val Usal Recipe – Traditional Maharashtrian Bean Curry

Introduction

There’s something truly special about a dish that connects you to generations past. For me, that dish is Kadu Val Usal. It’s a Maharashtrian staple, a comforting bean curry that my aaji (grandmother) used to make, filling the house with the most incredible aroma. It takes a little patience, but trust me, the unique flavour is so worth it! I’m excited to share this authentic recipe with you, and hopefully, bring a little bit of that warmth into your kitchen too.

Why You’ll Love This Recipe

This Kadu Val Usal isn’t just a meal; it’s an experience. It’s a celebration of rustic flavours, a testament to traditional cooking methods, and a surprisingly healthy dish packed with protein and goodness. Plus, it’s a fantastic way to explore the diverse culinary landscape of Maharashtra!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Kadu Val (Bitter Field Beans) – about 150g
• 1 tablespoon Crushed Jaggery – about 15g
• ?? teaspoon Goda Masala – about 5g (see ingredient notes below!)
• 5-6 Curry Leaves
• ?? teaspoon Green Chili Paste – about 5g (adjust to your spice preference)
• 4-5 Slit Green Chilies
• 3 teaspoon Fresh Scraped Coconut – about 15g
• 2 teaspoon Chopped Coriander – about 5g
• 3-4 Kokum pieces
• 1 teaspoon Oil – about 5ml
• ?? teaspoon Mustard Seeds – about 5g
• ?? teaspoon Cumin Seeds – about 5g
• 1 pinch Asafoetida (Hing)
• ?? teaspoon Turmeric – about 2g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic flavour.

• Kadu Val (Bitter Field Beans): Understanding the Bean & Its Significance – These beans are the star! They have a naturally bitter taste (hence the name ‘Kadu’ meaning bitter) which is why the soaking and sprouting process is so important. We’ll get into that in detail later.
• Goda Masala: The Heart of Maharashtrian Flavor – This is a special blend of spices, and every Maharashtrian family has their own version. You can find it at most Indian grocery stores, or even make your own (it’s a bit of a project, but so rewarding!). It adds a beautiful depth of flavour.
• Kokum: The Tangy Secret Ingredient – Kokum is a dried fruit that provides a lovely sourness to the usal. If you can’t find it, you can substitute with tamarind paste (about 1 tablespoon), but the flavour won’t be quite the same.

Regional Variations in Usal Preparation

Usal is a versatile dish, and you’ll find variations across Maharashtra. Some families add potatoes, others use different types of beans. The spice level also varies – some prefer a mild usal, while others like it fiery hot! This recipe is a fairly classic version, but feel free to adjust it to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Sprout: Start by soaking the Kadu Val in water for at least 8 hours, or even overnight. This is crucial to reduce the bitterness.
2. Sprout Time: Drain the soaked beans and wrap them in a clean, dry cloth. Place them in a covered pan and let them sprout for 16-18 hours. You’ll see little sprouts emerging – that’s what we want!
3. Peel the Beans: Add a little water to the sprouted val to loosen the skins. Then, gently peel off the outer skin completely. It’s a bit fiddly, but it makes a big difference in the texture.
4. Tempering Time: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, asafoetida, curry leaves, and green chili paste. Sauté for a few seconds until fragrant.
5. Sauté the Beans: Add the peeled val and turmeric to the pan. Sauté for about 2 minutes.
6. Simmer to Perfection: Pour in enough water to cover the beans. Add the kokum and bring to a simmer. Cook until the beans are tender, but not mushy – about 15-20 minutes.
7. Flavour Boost: Stir in the jaggery, goda masala, salt, coconut, and coriander. Cook for another 2-3 minutes, until the jaggery dissolves and everything is well combined.
8. Serve & Enjoy: Adjust the consistency if needed – you want it to be slightly thick, not watery. Serve hot with chapati, bhakri (a type of flatbread), or rice.

Expert Tips

Here are a few things I’ve learned over the years:

• Soaking, Sprouting & Peeling Kadu Val – A Detailed Guide: Don’t skip the soaking and sprouting! It really does reduce the bitterness. And be patient with the peeling – it’s worth it.
• Achieving the Right Usal Consistency: If the usal is too watery, simmer it for a few more minutes without the lid on. If it’s too thick, add a splash of water.

Variations

• Vegan Kadu Val Usal: This recipe is naturally vegan!
• Gluten-Free Adaptation: Serve with gluten-free chapati or rice for a gluten-free meal.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the amount of green chili paste and slit green chilies to your preference.
• Festival Adaptations (Gudi Padwa, Makar Sankranti): This usal is often made during festivals like Gudi Padwa and Makar Sankranti. My family likes to add a little extra coconut during these celebrations!

Serving Suggestions

Kadu Val Usal is best enjoyed hot, right off the stove. It pairs beautifully with:

• Chapati (Indian flatbread)
• Bhakri (Maharashtrian flatbread)
• Rice
• A side of onion and lemon wedges

Storage Instructions

Leftover usal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Kadu Val and where can I find it? Kadu Val are bitter field beans, a traditional ingredient in Maharashtrian cuisine. You can find them at Indian grocery stores, especially those specializing in regional produce.
• What does ‘tempering’ spices mean and why is it important? Tempering (or tadka) involves heating spices in oil to release their flavour and aroma. It’s a fundamental technique in Indian cooking and adds a lot of depth to the dish.
• Can I use a substitute for Kokum? Yes, you can use tamarind paste (about 1 tablespoon) as a substitute for kokum, but the flavour will be slightly different.
• How do I know when the Kadu Val is perfectly cooked? The beans should be tender but still hold their shape. Avoid overcooking, as they can become mushy.
• What is Goda Masala and can I make it at home? Goda Masala is a special spice blend used in Maharashtrian cuisine. You can find it pre-made, or make your own – there are many recipes online!