Val Papadi Sabji
Val Papadi Sabji is a light, delicious, and nutritious Goan dish made from flat green beans, perfect for the winter season. It's vegan, gluten-free, and packed with health benefits.Packed with protein, fiber, and essential minerals, this wholesome winter dish aids digestion, boosts immunity, and supports overall health.

1 bowl
For 2 people
Difficulty
Easy
Taste
Spicy
Health Benefits
High in Fiber: The flat beans in this dish are packed with dietary fiber, aiding digestion and promoting gut health.
Rich in Protein: Val Papadi is an excellent plant-based source of protein, making it ideal for vegetarians and vegans.
Low in Fat: This recipe is light on fats, making it heart-healthy and suitable for weight management.
Good for Bone Health: Beans contain magnesium, which helps in maintaining strong bones and teeth.
Rich in Antioxidants: The spices used in the recipe, especially cumin and mustard seeds, have antioxidant properties that help fight inflammation and oxidative stress.
120 kcal
in 94g
Protein:
4g
Fats:
8g
Carbs:
10g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
250mg
Val Papadi, also known as Surti Papdi or Flat Green Beans, is a versatile and nutrient-packed ingredient that shines during the chilly winter months in India. This simple yet delicious Goan-style recipe is light on spices but heavy on flavor. It's quick to make, vegan, gluten-free, and packed with health benefits. Whether you're looking to eat healthy or try something new, this Val Papadi Sabji is the perfect addition to your winter menu.
Allergy Advice
This recipe contains Peanuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
250 grams Flat green beans
1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 teaspoon Salt
1 teaspoon Kanda lasun masala or red chili powder
half cup Hot water
1 tablespoon Peanut powder
Tips
You can substitute Kanda Lasun Masala with regular garam masala or any spice mix you prefer.
For a spicier version, add a finely chopped green chili along with the seeds.
Adjust the consistency by adding more or less water according to your preference.
Directions
Wash and chop the flat green beans (Val Papadi) into small, bite-sized pieces.
Heat 1 tablespoon of oil in a kadhai (wok) over medium heat.
Add 1 teaspoon each of mustard seeds and cumin seeds. Sauté until they begin to splutter.
Add the chopped flat beans to the kadhai and sauté them for a few minutes to lightly fry.
Add 1 teaspoon of salt and either 1 teaspoon of Kanda Lasun Masala or red chili powder, according to your preference.
Stir everything well.
Pour 0.5 cup of hot water into the kadhai.
Cover the kadhai with a lid and let the beans cook for 7-8 minutes on medium heat, or until tender.
Once the beans are cooked, remove the lid and sprinkle peanut powder over the top for an extra crunch and flavor.
Serve hot with roti, rice, or as a side dish to any meal.
Notes
People who are allergic to peanuts should avoid using peanut powder as a garnish.
Individuals with kidney problems should limit their intake of beans due to their high potassium content.
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