Val Usal
Discover the rich, hearty flavors of **Val Usal**, a traditional Maharashtrian sprouted bean curry that's both nutritious and irresistibly delicious. Made with sprouted dried val beans, this wholesome dish is infused with the earthy aroma of godaa masala, the sweetness of jaggery, and the tanginess of tamarind paste, creating a perfect balance of flavors. A tempering of mustard seeds, cumin, and asafoetida adds a fragrant touch, while freshly grated coconut and coriander leaves enhance its authentic appeal. This protein-packed curry pairs wonderfully with steamed rice or soft chapatis, making it a comforting meal ideal for lunch or dinner. Easy to prepare yet deeply satisfying, Val Usal is a must-try for anyone seeking a taste of traditional Maharashtrian cuisine. Keywords: Val Usal recipe, Maharashtrian curry, sprouted beans, godaa masala, Indian vegetarian dish.
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Recipe Information
Ingredients
- 1 cup dried val beans
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 1 medium, finely chopped onion
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon godaa masala
- 2 tablespoons grated coconut
- 1 tablespoon jaggery
- 1 tablespoon tamarind paste
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons, chopped fresh coriander leaves
Instructions
Rinse the dried val beans thoroughly under running water. Soak them overnight in water, allowing them to swell and soften.
Drain the val beans and sprout them by tying them in a muslin cloth or a sprout maker for about 24 to 36 hours, until they sprout well.
In a pressure cooker, heat oil over medium heat. Add mustard seeds and allow them to splutter. Add cumin seeds and asafoetida.
Add the finely chopped onion and sauté until golden brown.
Stir in the turmeric powder and red chili powder, and sauté for a minute.
Add the sprouted val beans to the cooker and mix well to coat them with the spices.
Pour in the water and add salt to taste. Stir everything together.
Close the lid of the pressure cooker and cook for about 2 to 3 whistles, or until the val beans are soft and cooked through.
Once the pressure releases, open the lid and add the godaa masala, grated coconut, jaggery, and tamarind paste. Mix well and simmer for another 5 minutes.
Adjust salt and seasoning as needed.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or chapatis.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 33.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3634 mg | 77% | |
*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.
