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- Duration: 30 minutes +sprouting time
- Serves: 2 to 4 people
Spice Level: Medium
Stir gently so that the beans don't break. If the gravy is too watery, you can simmer for a few additional minutes to get the desired consistency.
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Sweet and nutritious, now that is a rare combination, right? But Val Usal is a slight sweet yet healthy, coconut-based curry that has beans to add to the nutrition. It goes best with steamed rice.
- Field beans (val), sprouted (1 cup)
- Onion, finely chopped (1 cup)
- Tomato, finely chopped (1)
- Mustard seeds (sarson) (1/2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Asafoetida (hing) (a pinch)
- Curry leaves (kadipatta) (3 to 5)
- MTR Garam Masala Powder (1/2 tsp)
- Jaggery (gud) (1/2 tsp)
- Coriander leaves (hara dhaniya), 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 MTR 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, MTR Lal Mirch Red/Chilli Powder, MTR 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 dhaniya and fresh grated coconut.
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