Soy-Free Val Usal

Indulge in the wholesome flavors of **Soy-Free Val Usal**, a traditional Maharashtrian curry made with an aromatic blend of spices and a medley of sprouted beans like moong, matki, or black-eyed peas. This soy-free twist on the classic *Val Usal* highlights the richness of tamarind pulp, jaggery, and fresh grated coconut, creating a perfect balance of tangy, sweet, and earthy notes. Perfect for a comforting lunch or dinner, this protein-packed dish is simmered to perfection, allowing the spices to meld beautifully with the tender sprouts. Serve this delightful one-pot meal steaming hot with fluffy rice or soft chapati to fully savor its authentic, irresistible flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Rinse and drain the mixed sprouted beans thoroughly. Set aside.

Step 2

Heat the oil in a large pan or kadai over medium heat.

Step 3

Add mustard seeds. Once they start to splutter, add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for about 30 seconds until aromatic.

Step 4

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Step 5

Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté the spices for 30 seconds.

Step 6

Add the chopped tomatoes and cook until they are soft and the oil starts to separate, about 5 minutes.

Step 7

Mix in the sprouted beans and stir well to coat them with the spices.

Step 8

Add tamarind pulp, salt, and jaggery. Pour in 2 cups of water and mix everything together.

Step 9

Cover the pan with a lid and simmer for 20 minutes, stirring occasionally, until the beans are tender and the flavors are well combined.

Step 10

Once the beans are cooked, garnish with grated coconut and chopped coriander leaves.

Step 11

Serve the Soy-Free Val Usal hot with steamed rice or Indian bread such as chapati or bhakri.

Nutrition Facts

Serving size	(1261.8g)

Amount per serving	% Daily Value*
Calories	958.1

Total Fat 40.0g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2442.4mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 26.5g	0%
Total Sugars 29.1g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 303.1mg	0%
Iron 18.5mg	0%
Potassium 2329.0mg	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: 36.0%

Protein: 15.5%

Carbs: 48.5%