Dairy-Free Val Usal
Savor the wholesome goodness of Dairy-Free Val Usal, a comforting and nutritious Maharashtrian sprout curry that’s perfect for a hearty meal. This plant-based twist on the traditional Val Usal features protein-rich mixed sprouts, simmered in a flavorful blend of spices like goda masala, turmeric, and red chili powder, and finished with the tangy sweetness of tamarind and jaggery. Cooked with aromatic coconut oil, curry leaves, and a medley of fresh ingredients, this vibrant dish is dairy-free and full of bold, authentic flavors. Ready in just 40 minutes, it’s a quick and healthy option for weeknight dinners, best served with steamed rice or warm flatbreads for a wholesome, satisfying feast. Perfect for those looking to enjoy an easy and delicious vegan Indian recipe!
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Recipe Information
Ingredients
- 2 cups Mixed sprouts (moong, matki, chana, etc.)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 8 leaves Curry leaves
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Goda masala (or garam masala as a substitute)
- 1 teaspoon Salt
- 1 tablespoon Tamarind pulp
- 1 teaspoon Jaggery
- 3 cups Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the mixed sprouts thoroughly under running water and set them aside.
Heat coconut oil in a large pot or kadhai over medium heat.
Add mustard seeds and let them splutter, then stir in the cumin seeds, asafoetida, and curry leaves.
Add the finely chopped onion and sauté until it turns translucent.
Stir in the minced garlic and slit green chili, cooking for about 1-2 minutes until aromatic.
Add the chopped tomatoes and cook until they soften and start breaking down.
Add turmeric powder, red chili powder, and goda masala (or garam masala). Mix well to combine the spices.
Add the rinsed sprouts to the pot and stir to coat them with the spicy mixture.
Pour in the water and bring it to a boil. Once boiling, cover the pot with a lid, lower the heat, and let it simmer for 15 minutes, or until the sprouts are cooked and tender.
Stir in the tamarind pulp, jaggery, and salt. Adjust seasoning as needed and simmer for another 5 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice or flatbreads of your choice.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 43.3 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
