Nut-Free Val Usal

Experience the hearty flavors of Nut-Free Val Usal, a comforting and aromatic Indian curry featuring protein-packed sprouted vaal beans (field beans). This nut-free twist on the classic Maharashtrian dish is made with a medley of bold spices like garam masala, turmeric, and red chili powder, perfectly balanced with a hint of tangy tamarind pulp. Sautéed onions, tomatoes, garlic, and curry leaves form a rich and flavorful base, while fresh cilantro adds a burst of herbaceous freshness to every bite. Ready in just 45 minutes, this wholesome, vegan-friendly curry pairs beautifully with steamed rice or soft flatbreads for a satisfying and nutritious meal. Perfect for weekday dinners or special occasions, Nut-Free Val Usal is your go-to dish for a burst of authentic Indian flavors without the worry of allergens.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Sprouted vaal beans (field beans)
• 1 medium Onion, finely chopped
• 1 large Tomato, finely chopped
• 4 Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 Green chili, finely chopped
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 2 tablespoons Vegetable oil
• 8 Curry leaves
• 1 tablespoon Tamarind pulp
• 1 teaspoon Salt
• 3 cups Water
• 2 tablespoons Fresh cilantro, chopped
• 0 Accompaniments (optional): Rice or flatbread

Directions

Step 1

Wash and prepare the sprouted vaal beans by rinsing them thoroughly. If needed, soak them for a few hours to soften further.

Step 2

Heat vegetable oil in a deep pan or pot over medium heat.

Step 3

Add cumin seeds and let them sizzle for a few seconds. Then, add curry leaves and sauté until aromatic.

Step 4

Add the finely chopped onions and sauté until golden brown.

Step 5

Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes until fragrant.

Step 6

Add the finely chopped tomatoes and cook until they soften and blend into a thick paste.

Step 7

Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another minute.

Step 8

Add the sprouted vaal beans to the pan and mix to coat with the spice mixture.

Step 9

Pour in 3 cups of water, cover the pan, and let it simmer for 20-25 minutes or until the beans are tender.

Step 10

Once the beans are cooked, mix in the tamarind pulp and season with salt. Let it simmer for another 2-3 minutes.

Step 11

Taste and adjust the seasoning if needed.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice or flatbread of your choice.

Nutrition Facts

Serving size	1728.4 grams (1728.4g)

Amount per serving	% Daily Value*
Calories	1124

Total Fat 31.80g	41%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2436mg	106%
Total Carbohydrate 178.90g	65%
Dietary Fiber 37.10g	133%
Total Sugars 25.50g
Protein 42.20g	84%

Vitamin D 0IU	0%
Calcium 639mg	49%
Iron 22mg	121%
Potassium 3001mg	64%

*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: 24.4%

Protein: 14.4%

Carbs: 61.1%