Vegan Val Usal

Dive into a bowl of comforting and aromatic **Vegan Val Usal**, a plant-based twist on a traditional Maharashtrian delicacy. This hearty recipe features sprouted vaal (field beans) simmered in a flavorful, spiced coconut-based gravy infused with earthy Indian spices like cumin, turmeric, and garam masala. The tempering of mustard seeds, curry leaves, and asafoetida sets the stage with a burst of fragrance, while tender onions and tomatoes create the perfect masala base. Ready in just under an hour, this protein-packed vegan dish is both nutritious and satisfying, making it an ideal pair for steamed rice, soft rotis, or crusty bread. Whether you're exploring Indian cuisine or looking for a wholesome vegan dinner idea, **Vegan Val Usal** promises rich, bold flavors in every bite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the sprouted vaal thoroughly under running water and set aside for later use.

Step 2

Heat oil in a large pan or wok over medium heat. Add mustard seeds and let them splutter.

Step 3

Once the mustard seeds splutter, add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.

Step 4

Add the chopped onion to the pan and sauté until it turns golden brown, about 5-7 minutes.

Step 5

Stir in the ginger-garlic paste and cook for another minute.

Step 6

Add the chopped tomatoes and cook until they soften and the oil starts separating from the mixture, about 5-6 minutes.

Step 7

Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala. Stir well to combine the spices.

Step 8

Mix in the grated coconut and sauté for a minute to enhance its flavor.

Step 9

Add the rinsed sprouted vaal to the pan and mix well with the masala.

Step 10

Pour 3 cups of water into the pan, add salt, and stir to combine.

Step 11

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.

Step 12

Taste and adjust salt or spices as needed.

Step 13

Garnish the Val Usal with freshly chopped cilantro before serving.

Step 14

Serve hot with steamed rice, roti, or bread of your choice for a complete vegan meal.

Nutrition Facts

Serving size	(1673.7g)

Amount per serving	% Daily Value*
Calories	1187.9

Total Fat 54.9g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2453.1mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 42.7g	0%
Total Sugars 25.0g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 400.6mg	0%
Iron 20.9mg	0%
Potassium 2691.6mg	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: 40.6%

Protein: 15.3%

Carbs: 44.1%