Sib daar

Sib Daar is a Gujarati dish made from sprouted vaal, a type of bean. You can use dried or fresh vaal and there are two varieties, sweet and bitter. Here I'll show how my mum makes Sib Daar.

Ingredients:

1/2 cup whole vaal - 115g (sprouted vaal 210g)

2 tbsp oil

1/2 tsp mustard seeds

1 dried red chilli

1/4 tsp asafoetida

1/2 tsp red chilli powder

1/2 tsp coriander and cumin powder

1/4 tsp turmeric powder

1/2 tsp green masala (green chilli, garlic and ginger paste)

Salt to taste

1/2 cup water

1/4 tsp garam masala

Coriander leaves for garnishing

Method

The first step is to sprout the vaal beans. The way we do it is by washing then soaking the vaal beans in enough water that it's fully covered, for 24 hours. The water does need to be changed as the beans can become sticky. We changed the water twice. My mum did it like this in India and the vaal beans would sprout however here in the UK they don't sprout as much and some vaal beans turn bad - they go grey.

After 24 hours you want to peel the skins off the beans. Do this carefully as sometimes the beans can go flying. In the picture you will see the bean has a little sprout forming. Remove the skins off all the vaal beans and discard any grey/black vaal beans. Place the vaal beans in fresh water.

In a pressure cooker add some oil and once hot add in the mustard seeds. Once they have stopped spluterring add in a dried red chilli and hing. Let this saute for about a minute then add in the peeled sprouted vaal beans followed by the red chilli powder, turmeric powder, corainder and cumin powder, green masala and salt. Mix this well but careful to make break the sprouts.

Once mixed add in some water and pressure cook this on medium heat for 4 whistles then allow the pressure to release naturally.

The sprouted vaal should be soft and break apart in your fingers. Finish this off by adding in the garam masala and coriander leaves. Mix and it's ready to serve with some hot chapatis.

Sib Daar is ready and traditionally made during mango season served alongside mango pulp. As my family come from south Gujarat we call this dish Hib Daar. We replace the S sound with a H.

#gujarati #sibdaar