Soy-Free Val Usal
Discover the enticing flavors of Soy-Free Val Usal, a wholesome and vegan Indian curry bursting with the richness of mixed sprouted beans like moong, matki, chana, or black-eyed peas. This hearty recipe swaps the traditional use of field beans (val) with sprouted legumes, making it a soy-free alternative while retaining all the comforting flavors. Spiced to perfection with mustard seeds, curry leaves, and a blend of aromatic ground spices, this dish gets a tangy kick from tamarind pulp and a hint of sweetness from jaggery. Finished with grated coconut and fresh coriander, this nutritious and protein-packed meal pairs beautifully with steamed rice or Indian flatbreads like chapati or bhakri. Ready in under an hour, this vibrant sprouted curry is the perfect choice for a healthful yet satisfying weeknight dinner!
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Recipe Information
Ingredients
- 2 cups Mixed sprouted beans (e.g., moong, matki, chana, or black-eyed peas)
- 2 tablespoons Oil (coconut or neutral cooking oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 count Curry leaves
- 2 count Green chilies (slit)
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Tamarind pulp
- 1 teaspoon Salt
- 1 teaspoon Jaggery (grated)
- 2 cups Water
- 2 tablespoons Coconut (grated, fresh or desiccated)
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Rinse and drain the mixed sprouted beans thoroughly. Set aside.
Heat the oil in a large pan or kadai over medium heat.
Add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for about 30 seconds until aromatic.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté the spices for 30 seconds.
Add the chopped tomatoes and cook until they are soft and the oil starts to separate, about 5 minutes.
Mix in the sprouted beans and stir well to coat them with the spices.
Add tamarind pulp, salt, and jaggery. Pour in 2 cups of water and mix everything together.
Cover the pan with a lid and simmer for 20 minutes, stirring occasionally, until the beans are tender and the flavors are well combined.
Once the beans are cooked, garnish with grated coconut and chopped coriander leaves.
Serve the Soy-Free Val Usal hot with steamed rice or Indian bread such as chapati or bhakri.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 29.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2329 mg | 50% | |
*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.
