Vegetarian Val Usal

Transform your weeknight dinner with this vibrant and nutritious Vegetarian Val Usal, a traditional Maharashtrian delicacy bursting with bold flavors. This hearty curry features sprouted val beans (field beans), simmered in a fragrant spice blend of turmeric, cumin, and garam masala, along with sautéed onions, tangy tomatoes, and a touch of optional jaggery for a subtle sweetness. The dish is elevated with fresh coconut and cilantro garnish, making it as visually stunning as it is delicious. Easy to prepare in under 45 minutes, this gluten-free and protein-rich recipe pairs beautifully with steamed rice, chapati, or crusty bread. Perfect for your vegetarian meal rotation, this comforting Val Usal celebrates wholesome ingredients, authentic Indian flavors, and soul-warming spices.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the sprouted val beans thoroughly and set them aside.

Step 2

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

Step 3

Add cumin seeds, asafoetida, and turmeric powder. Stir quickly to release the flavors.

Step 4

Add the chopped onions and sauté until they turn golden brown, about 5 minutes.

Step 5

Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook until they soften and blend into the mixture, about 3-4 minutes.

Step 7

Mix in red chili powder, coriander powder, and garam masala. Stir well to coat the onions and tomatoes with the spices.

Step 8

Add the sprouted val beans to the pan and mix thoroughly.

Step 9

Pour in the water and add salt. Stir everything together and bring to a boil.

Step 10

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.

Step 11

If using jaggery, stir it in during the last 5 minutes of cooking for a balanced sweetness.

Step 12

Once the curry is done, garnish with freshly grated coconut and chopped cilantro.

Step 13

Serve hot with steamed rice, chapati, or bread of your choice.

Nutrition Facts

Serving size	(1462.7g)

Amount per serving	% Daily Value*
Calories	1041.9

Total Fat 39.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2444.0mg	0%
Total Carbohydrate 140.4g	0%
Dietary Fiber 40.8g	0%
Total Sugars 24.2g
Protein 42.4g	0%

Vitamin D 0IU	0%
Calcium 322.0mg	0%
Iron 17.9mg	0%
Potassium 2397.7mg	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: 32.5%

Protein: 15.6%

Carbs: 51.8%