Val usal is a spiced, sweet, tangy coconut based curry made with hyacinth bean sprouts. A delicacy from the Maharashtrian cuisine.
main ingredients for val usal
or about 1.5 to 2 cup of sprouted val* check notes on how to sprout the beans at home
2 to 3
or 1 medium tomato, chopped
5 to 6
red chili powder
or garam masala (optional)
or sugar or as required
2.5 to 3
water or as required
chopped coriander leaves for garnish
grated coconut for garnish
1 to 1.5
salt as required
for grinding to a paste
desiccated unsweetened coconut
1 to 2
1 or 2
Heat oil in a pan. Crackle the mustard seeds. Add the turmeric and asafoetida.
Stir and then add the onions. Saute the onions till translucent.
Then add the sprouted beans or vaal. Stir and add 2 cups water. Add the kokum.
Cover the pan and cook till the beans are almost cooked.
When the beans are cooking, grind the fresh coconut, dessicated coconut, ginger, garlic and green chilies in a chutney grinder with some water to a smooth paste.
Once the beans are almost cooked, then add the ground coconut paste, red chili powder, goda masala or garam masala powder, jaggery or sugar and salt.
Stir and add 1/2 or 1 cup water. Or add water as required.
Cover and simmer the curry till the beans are cooked completely.
While stirring be gentle as these beans are delicate and they break.
If there is a lot gravy in the dish, you can simmer for some more minutes and cook till the desired consistency.
Garnish val usal with coriander leaves and fresh grated coconut.
Serve val usal hot with chapatis, steamed rice or bread.
Val Usal - https://www.vegrecipesofindia.com/val-usal-recipe-dalimbi-usal-recipe/