Val Usal

Dive into the earthy flavors of Maharashtrian cuisine with this wholesome Val Usal recipe, a traditional sprouted val bean curry bursting with aromatic spices and tangy-sweet undertones. Made with nutrient-packed sprouted val beans, this dish combines the warmth of godaa masala, the richness of freshly grated coconut, and the signature balance of jaggery and tamarind paste. Cooked to perfection in a pressure cooker, Val Usal is a hearty and protein-rich dish that’s ready in under an hour, making it an excellent choice for comforting weeknight meals or festive occasions. Serve it hot with steamed rice or chapatis for a soulful, authentic taste of Indian flavor. Perfect for vegetarians, it’s a must-try for those looking to explore the regional delicacies of India.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the dried val beans thoroughly under running water. Soak them overnight in water, allowing them to swell and soften.

Step 2

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.

Step 3

In a pressure cooker, heat oil over medium heat. Add mustard seeds and allow them to splutter. Add cumin seeds and asafoetida.

Step 4

Add the finely chopped onion and sauté until golden brown.

Step 5

Stir in the turmeric powder and red chili powder, and sauté for a minute.

Step 6

Add the sprouted val beans to the cooker and mix well to coat them with the spices.

Step 7

Pour in the water and add salt to taste. Stir everything together.

Step 8

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.

Step 9

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.

Step 10

Adjust salt and seasoning as needed.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with steamed rice or chapatis.

Nutrition Facts

Serving size	(919.0g)

Amount per serving	% Daily Value*
Calories	1173.3

Total Fat 37.3g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2437.4mg	0%
Total Carbohydrate 162.1g	0%
Dietary Fiber 56.4g	0%
Total Sugars 33.5g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 362.9mg	0%
Iron 19.2mg	0%
Potassium 3633.7mg	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: 27.8%

Protein: 18.4%

Carbs: 53.7%