Nut-Free Val Usal
Nut-Free Val Usal is a vibrant and wholesome take on the traditional Maharashtrian dish, made exclusively with sprouted vaal beans (field beans) and without nuts, making it perfect for those with nut allergies. This hearty, protein-packed curry combines the earthy flavors of sprouted beans with a medley of aromatic spices like cumin, turmeric, garam masala, and the tangy touch of tamarind pulp. With sautéed onions, tomatoes, ginger, garlic, and a hint of green chili heat, this dish delivers a comforting, bold taste that pairs beautifully with steamed rice or soft flatbreads. Ready in just 45 minutes, this vegan and gluten-free recipe is a must-try for an easy, nutritious, and flavorful Indian weeknight meal!
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Recipe Information
Ingredients
- 2 cups Sprouted vaal beans (field beans)
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 Green chili, finely chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Vegetable oil
- 8 Curry leaves
- 1 tablespoon Tamarind pulp
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Fresh cilantro, chopped
- Accompaniments (optional): Rice or flatbread
Instructions
Wash and prepare the sprouted vaal beans by rinsing them thoroughly. If needed, soak them for a few hours to soften further.
Heat vegetable oil in a deep pan or pot over medium heat.
Add cumin seeds and let them sizzle for a few seconds. Then, add curry leaves and sauté until aromatic.
Add the finely chopped onions and sauté until golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes until fragrant.
Add the finely chopped tomatoes and cook until they soften and blend into a thick paste.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another minute.
Add the sprouted vaal beans to the pan and mix to coat with the spice mixture.
Pour in 3 cups of water, cover the pan, and let it simmer for 20-25 minutes or until the beans are tender.
Once the beans are cooked, mix in the tamarind pulp and season with salt. Let it simmer for another 2-3 minutes.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread of your choice.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 25.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3001 mg | 64% | |
*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.
