Dairy-Free Val Usal

Experience the vibrant flavors of Maharashtrian cuisine with this Dairy-Free Val Usal, a wholesome and hearty sprouts curry that's both nourishing and packed with spice. Made with a blend of mixed sprouts like moong, matki, and chana, this recipe shines with the earthy richness of goda masala and the tangy-sweet balance of tamarind and jaggery. Cooked in creamy coconut oil, this dairy-free twist retains all the authentic flavors and aromas of traditional Val Usal while being perfect for plant-based diets. With a medley of onions, tomatoes, and aromatic spices, this dish pairs beautifully with steamed rice or warm flatbreads for a comforting meal. Quick to prepare and deeply satisfying, it's a delicious way to enjoy protein-rich sprouts.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Mixed sprouts (moong, matki, chana, etc.)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida (hing)
• 8 leaves Curry leaves
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 4 cloves Garlic cloves, minced
• 1 medium Green chili, slit
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Goda masala (or garam masala as a substitute)
• 1 teaspoon Salt
• 1 tablespoon Tamarind pulp
• 1 teaspoon Jaggery
• 3 cups Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the mixed sprouts thoroughly under running water and set them aside.

Step 2

Heat coconut oil in a large pot or kadhai over medium heat.

Step 3

Add mustard seeds and let them splutter, then stir in the cumin seeds, asafoetida, and curry leaves.

Step 4

Add the finely chopped onion and sauté until it turns translucent.

Step 5

Stir in the minced garlic and slit green chili, cooking for about 1-2 minutes until aromatic.

Step 6

Add the chopped tomatoes and cook until they soften and start breaking down.

Step 7

Add turmeric powder, red chili powder, and goda masala (or garam masala). Mix well to combine the spices.

Step 8

Add the rinsed sprouts to the pot and stir to coat them with the spicy mixture.

Step 9

Pour in the water and bring it to a boil. Once boiling, cover the pot with a lid, lower the heat, and let it simmer for 15 minutes, or until the sprouts are cooked and tender.

Step 10

Stir in the tamarind pulp, jaggery, and salt. Adjust seasoning as needed and simmer for another 5 minutes.

Step 11

Turn off the heat and garnish with freshly chopped coriander leaves.

Step 12

Serve hot with steamed rice or flatbreads of your choice.

Nutrition Facts

Serving size	(1670.7g)

Amount per serving	% Daily Value*
Calories	1073.7

Total Fat 36.0g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2449.7mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 44.2g	0%
Total Sugars 43.3g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 430.5mg	0%
Iron 18.5mg	0%
Potassium 2845.2mg	0%

*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.

Source of Calories

Fat: 29.1%

Protein: 18.7%

Carbs: 52.2%