Val Usal

Val Usal is a spiced, field beans sprouts curry from the Maharashtra cuisine. It is an excellent side dish for Rice, Naan and Chapathi.

Field beans (val), sprouted (1 cup)

Onion, finely chopped (1 cup)

Tomato, finely chopped (1)

Mustard seeds (sarson) (1/2 tsp)

Haldi Turmeric Powder (1/2 tsp)

Lal Mirch Red Chilli Powder (1/2 tsp)

Asafoetida (hing) (a pinch)

Curry leaves (kadipatta) (3 to 5)

Garam Masala Powder (1/2 tsp)

Jaggery (gur) (1/2 tsp)

Coriander leaves (hara dhania), chopped(1 tbsp)

Coconut, grated (1 tbsp)

Oil (1 tbsp)

Ginger, chopped (1/2 inch)

Garlic clove, chopped (1)

Green chillies, finely chopped (2)

Salt (As per taste)

Wash the beans thoroughly and soak them for four hours. Then, drain the water and tie them up in a muslin cloth and hang overnight for them to sprout.
Heat oil in a kadhai and add sarson to it. As soon as it starts crackling, add Haldi Turmeric Powder and hing.
Stir and then add the onions. Sauté till the onions turn transparent.
Now, add the sprouted beans and then, pour two cups of water. Stir well and cover the kadhai.
Let it cook till the beans are almost done.

While the beans are cooking, grind fresh coconut, ginger, garlic, and green chillies in a chutney grinder along with some water to make a smooth paste.
Once the beans are almost cooked, add the paste, Lal Mirch Red Chilli Powder, Garam Masala Powder, jaggery, and salt to the kadhai.
Stir well and pour ½ or 1 cup of water and then, stir again.
Cover and let the curry simmer till the beans are cooked completely.
Garnish val usal with hara dhania and fresh grated coconut.

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