Vegan Val Usal
Dive into the wholesome goodness of Vegan Val Usal, a plant-based twist on the traditional Maharashtrian delicacy! This hearty dish features protein-rich sprouted vaal (field beans) simmered in a fragrant and flavorful masala, made with an enticing blend of cumin, coriander, garam masala, and a hint of red chili for a warm kick. The addition of fresh grated coconut and curry leaves brings an aromatic, tropical flair, while onion, ginger-garlic paste, and tomatoes form a rich, savory base. Perfectly balanced and cooked to tender perfection, this vegan-friendly curry pairs beautifully with steamed rice, roti, or crusty bread, making it a satisfying and nutritious meal for all. Ready in under an hour, this easy Vegan Val Usal is a must-try if you're looking for hearty, healthy Indian comfort food with a vibrant medley of spices!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Sprouted vaal (field beans)
- 2 tablespoons Oil (neutral-flavored, such as sunflower oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 pinch Asafoetida (hing)
- 1 medium Onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoons Garam masala
- 0.25 cups Fresh grated coconut
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the sprouted vaal thoroughly under running water and set aside for later use.
Heat oil in a large pan or wok over medium heat. Add mustard seeds and let them splutter.
Once the mustard seeds splutter, add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
Add the chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for another minute.
Add the chopped tomatoes and cook until they soften and the oil starts separating from the mixture, about 5-6 minutes.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to combine the spices.
Mix in the grated coconut and sauté for a minute to enhance its flavor.
Add the rinsed sprouted vaal to the pan and mix well with the masala.
Pour 3 cups of water into the pan, add salt, and stir to combine.
Cover the pan with a lid and cook on low-medium heat for 20-25 minutes, or until the vaal becomes tender. Stir occasionally to prevent sticking, and add more water if necessary to achieve your desired consistency.
Taste and adjust salt or spices as needed.
Garnish the Val Usal with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or bread of your choice for a complete vegan meal.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 614 mg | 13% | |
*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.
