Vegetarian Val Usal
Discover the flavors of Maharashtra with this hearty and wholesome Vegetarian Val Usal, a spicy and aromatic curry made with protein-packed sprouted val beans (field beans). This vegan and gluten-free dish combines earthy spices like cumin, turmeric, garam masala, and a touch of optional jaggery for a hint of sweetness, creating a beautifully balanced flavor profile. Tossed with sautéed onions, tomatoes, and a rich blend of Indian spices, this traditional recipe is simmered to perfection, offering a comforting and nutritious meal. Garnished with fresh grated coconut and chopped cilantro, this authentic delicacy pairs wonderfully with steamed rice, chapati, or your favorite bread. Ready in just 45 minutes, this simple yet delectable dish is perfect for weeknight dinners or special occasions. Whether you're craving a taste of Indian cuisine or looking for a satisfying vegetarian curry, Val Usal is sure to delight your palate.
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Recipe Information
Ingredients
- 2 cups Sprouted val beans (field beans)
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 cup Onions, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 cup Tomatoes, finely chopped
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Jaggery (optional)
- 2 tablespoons Fresh grated coconut
- 2 tablespoons Cilantro (coriander leaves), chopped
- 2 cups Water
Instructions
Rinse the sprouted val beans thoroughly and set them aside.
Heat oil in a large pan over medium heat. Add mustard seeds and let them crackle.
Add cumin seeds, asafoetida, and turmeric powder. Stir quickly to release the flavors.
Add the chopped onions and sauté until they turn golden brown, about 5 minutes.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and blend into the mixture, about 3-4 minutes.
Mix in red chili powder, coriander powder, and garam masala. Stir well to coat the onions and tomatoes with the spices.
Add the sprouted val beans to the pan and mix thoroughly.
Pour in the water and add salt. Stir everything together and bring to a boil.
Cover the pan, reduce the heat to low, and let the curry simmer for 20-25 minutes, or until the beans are cooked and tender.
If using jaggery, stir it in during the last 5 minutes of cooking for a balanced sweetness.
Once the curry is done, garnish with freshly grated coconut and chopped cilantro.
Serve hot with steamed rice, chapati, or bread of your choice.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 24.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2398 mg | 51% | |
*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.
