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–+ servings
Val Papdi chi Bhaaji served

Make Val Papdichi Bhaaji: with Fennel and Cumin

Remove the strings from both sides of the beans and tear them into bite sized pieces. Add cumin and fennel seeds, turmeric, crushed red pepper and a pinch of sugar. Pressure cook for 4 min at full pressure. Heat oil, add cumin and fennel seeds, cooked beans and salt, then stir-fry for 3-4 min. Garsish with fresh coriander, fresh grated coconut and/or crushed roasted peanuts, Serve hot with Phulka, Paratha or Dal-Chawal (beans and rice), Yogurt rice, etc. Enjoy!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
resting time for natural pressure release after pressure cooking 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 3 people
Calories 106 kcal

Equipment

  • Pressure cooker preferred to cook the bean pods; if not available, follow alternate cooking directions
  • Insert container bowl that fits inside the pressure cooker pot for pot-in-pot cooking; don't need if not using a pressure cooker

Ingredients
  

To pressure-cook pot-in-pot method

  • 2 cups Tender Val Papdi bean pods - trimmed split and hand-torn into 1/2 inch pieces Must remove the strings on both sides of the beans; see recipe directions for details
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds
  • 1/4 tsp Crushed red pepper (flakes) also called chili flakes; adjust as per spiciness preferred - up to 1/2 tsp
  • 1/4 tsp Sugar adjust as per taste preference
  • 1/8 tsp Turmeric
  • 2 tbsp Water
  • 3/8 tsp Salt adjust as per taste preference

Tadka for making the Bhaaji

  • 2 tsp Oil I like to use peanut oil; for nut-free option, use any mild nut-free oil you like
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds
  • 1/8 tsp Turmeric

Garnish

  • 1/4 cup Fresh coriander leaves (Cilantro) - chopped OK to use tender stems too - the pack a lot of flavor
  • 2 tbsp Fresh coconut - grated - optional, but highly recommend) frozen and thawed OK; omit for nut-free option
  • 1 tbsp Crushed roasted peanuts - optional For nut-free option, substitute with crushed pumpkin seeds (lightly toasted)
  • 1 whole Lime/lemon - cut into wedges - optional, but highly recommend

Instructions
 

  • Wash the beans in a colander.
    Then, de-string the beans: this is the most time-cosuming step when making this Bhaaji!
    Pinch off a tiny bit of the tip from one side of the bean and gently pull downward from the other side of the same tip. A stringy, fibrous 'thread' will get pulled away from the bean. Repeat this process at the other end of the bean and strip away the string from the other side of the bean.
    Split open the pods and remove any large seeds growing inside. Collect these seeds separately. Tear the split pods into bite size pieces (1/2-3/4 inch / 1- 1.2 cm long)
    Note: Discard any bean pods that are tough and fibrous; remove and separate any large seeds growing inside the pod - some may even have turned black
    papdi pods
  • Transfer the prepared Val Papdi beans to a pressure cooker insert container - to cook by the "pot-in-pot" method. Sprinkle cumin seeds, fennel seeds, crushed red pepper, a pinch of turmeric and about 1/2 tsp sugar.
    Note: Do NOT add salt at this stage!
    For stove-top cooking without pressure-cooker: See detailed directions in Recipe Notes
    papdi beans and seasonings
  • Toss together to mix the seasonings. Prepare the pressure cooker for pot in pot cooking: place a rack/trivet in the pressure cooker pot and add 1 1/2-2 cups water - the water should barely cover the rack.Place the container with the seasoned beans on top of the rack.
    If you have collected big seeds from a few tough bean pods, place them in a separate bowl and place it directly on top of the seasoned beans. Scatter a little cumin seeds and splash a little water on on top.
    Pressure cook for 4 min at full pressure; allow for natural pressure release - about 10-12 mi.
    papdi seeds
  • Cooked seeds: Set them aside for another use.
    papdi seeds cooked
  • Cooked Val Papdi bean pods: they should be well-cooked (not crunchy), but not mushy.
    Note: Do not stir while still very hot to prevent mashing the beans.

Prepare Garnish Ingredients

  • While the pressure cooker does its thing, you can prepare the garnish ingredients:
    Wash and chop the cilantro, grate some fresh coconut (or thaw frozen grated coconut); slice some lime/lemon into wedges
    lemon and fresh coriander

Make Tadka

  • Heat 2 tsp oil in a shallow 10 inch (25 cm) frying pan; add 1/4 tsp each cumin seeds and fennel seeds; when they sizzle, add a pinch of turmeric (1/16 tsp)
  • Add the cooked Val Papdi beans
    papdi with tadka
  • Stir and cook on low heat, uncovered, for 1-2 minutes.
    Add 3/8 tsp salt, stir and cook, uncovered, on low heat for 2-3 min, stirring frequently.
    sprinkle salt-sugar on papdi
  • Taste-test and adjust salt, sugar, spices according to your preferences.
    stir-fried papdi bhaji
  • Garnish with fresh coriander (cilantro), grated fresh coconut and crushed roasted peanuts. Squeeze a little bit of lime/lemon juice all over.
    See Recipe Notes regarding the use of fresh grated coconut in the garnish.
    ready to serve papdi bhaaji
  • Serve hot with any fresh flatbread you like, along with lime/lemon wedges, spicy Indian pickles.
    You might also enjoy it as it as an accompaniment to various rice-based meals -Dal-rice, Yogurt rice, Khichadi, etc.
    Enjoy!
    Val Papdi chi Bhaaji served

Notes

Pressure-cooker not available? No worries...
To cook the Val Papdi on the stove-top without a pressure cooker:
  • Heat 1/2 cup water in a 1 1/2-2 quart ( 1 1/2-2 liter) heavy bottom saucepan with a well-fitting lid.
  • When the water comes to a boil, add cumin seeds, fennel seeds, crushed red pepper, sugar and turmeric: do NOT add salt at this stage.
  • Stir, add the prepared Val Papdi pods
  • Stir, cover and simmer on very low heat for 8-10 min, opening the lid after 3-4 min, briefly, for a quick stir and to check for sticking and/or burning on the bottom.
    • If needed, splash a little water on top (about 2 tbsp), give a quick stir and continue to cook the beans
  • Check for done-ness:
    • Remove 1-2 pieces on to a small plate to cool a bit.
    • Bite into it to check whether the beans are cooked: they should be soft-cooked, but not mushy!
    • If not, continue to cook for 2-3 min more.
    • Set aside, covered, while you make the Tadka for the Bhaaji.
  • Follow the directions given in the main recipe for making the Bhaaji with the cooked beans.
 
Do Ahead Prep:
The most time-consuming part of this recipe is prepping the Val Papdi! Fortunately, it's perfectly fine to prep them a day or so in advance.
  • Remove the stringy fibers from both sides of the bean pods.
  • Tear them into bite-sized pieces.
  • Place them in a paper-lined bag or lidded container.
  • Do not wash/rinse beans until you are ready to cook.
  • Use within 1-2 days.
 
Storing Leftovers:
Refrigerate leftovers in a lidded container - preferably glass/ceramic
  • Use within a couple of days
  • Note: the coconut garnish tends to become spoiled very quickly.
    • it will start to have an off, slightly acidic smell
      • remove the garnish before storing leftovers
    • To delay spoilage of the coconut garnish, lightly cook the fresh grated coconut before garnishing the Val Papdi Bhaaji:
      • microwave the grated coconut for 30 seconds
 

Nutrition

Calories: 106kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 25mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 650IUVitamin C: 10mgCalcium: 40mgIron: 1mg
Keyword Avara beans, crushed roasted Peanuts, cumin seeds, Dry sabji, Fennel seeds, Fresh coconut, Hyacinth bean pods, no onion-garlic, Sookhi Sabzi, Val Papdi
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